Strawberry Granola Squares
Sweet, crumbly, and bursting with fresh flavor, these Strawberry Granola Squares are the perfect fusion of a wholesome snack and a luscious dessert. Made with a buttery oat crust, a vibrant filling of juicy, diced strawberries kissed with lemon juice, and a crispy granola-inspired topping, this recipe offers the ultimate balance of textures and flavors. Ideal for breakfast on-the-go, a picnic treat, or a light summer dessert, these squares come together with just 15 minutes of prep and require simple pantry staples. Whether enjoyed as-is or topped with a dollop of whipped cream, they’re a versatile, crowd-pleasing favorite. Plus, they’re easy to store for up to five days, making them a delightful make-ahead option for any occasion.
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1 cup light brown sugar
- 0.75 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 2 cups fresh strawberries, diced
- 0.25 cup granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper, leaving a little overhang on the sides for easy removal.
In a large mixing bowl, combine the rolled oats, flour, light brown sugar, and salt. Mix well.
Pour in the melted butter and vanilla extract. Stir until the mixture is evenly moistened and crumbly.
Reserve about 1 cup of the mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared baking dish to create an even crust.
In a medium mixing bowl, toss the diced strawberries with the granulated sugar, cornstarch, and lemon juice until well coated.
Spread the strawberry mixture evenly over the crust in the baking dish.
Sprinkle the reserved oat mixture over the top of the strawberries, pressing gently to adhere.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the strawberries are bubbly.
Remove from the oven and let the dish cool completely on a wire rack. Once cooled, transfer to the refrigerator for at least 1 hour to set.
Use the parchment paper overhang to lift the entire block out of the baking dish. Cut into 12 equal squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 480.2 g | 175% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 267.0 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1625 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
