Fresh Strawberry Crumb Bars

16 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Fresh Strawberry Crumb Bars that are easy to make with just a handful of ingredients and they taste just like Nutrigrain Bars!

Fresh Strawberry Crumb Bars that are easy to make with just a handful of ingredients and they taste just like Nutrigrain Bars! 

Fresh Strawberry Crumb Bars are the perfect treat for back to school to add to your kids lunches or save for when they get home and want a snack. Even better than that, they have a secret ingredient your kids will never notice but you’ll be thrilled to add.

Last month when I did the Green Curry Noodles I was excited to share the spinach powder I’m completely obsessed with adding to things. The love I have for that powder is pretty much on par with the love I have for this Beetroot powder that I used in the recipe. This post is also sponsored by Mountain Rose Herbs, whose organic spices are all batch tested and hand packed to maintain high quality standards.Fresh Strawberry Bars made with real berries and they're SO EASY!

The idea came to me innocently enough in a baby store. I was walking past the baby food and I saw the gummy snacks with strawberry beet flavors. I had bought them for my kids who loved them so I thought maybe I could work in beet root powder into more places.

I’ve successfully (read: undetectedly) added beetroot powder to anything with strawberries from smoothies to ice cream. I made a red velvet cake you wouldn’t believe for a birthday party for a family member and put in a healthy dose of beetroot powder to rave reviews including, “wow, this is hands down the best red velvet cake I’ve ever had.”

Why add it? I mean spinach powder is obvious, but beet root powder? Well, it’s rich in antioxidants, fiber, calcium, iron, potassium, folate, manganese and more. It also has naturally occurring nitrates which help to lower blood pressure. Not the worst thing to sneak into your food where you can. I’d add it to anything berry flavored or chocolate flavored.

Fresh Strawberry Bars with Beet Root Powder.

Fresh Strawberry Crumb Bars with this beetroot powder are an easy dessert you’ll enjoy and with a food processor you’ll be baking in no time.

Looking for more bar recipes?

Since the berries are fresh instead of using a strawberry preserve the flavors are even more like a special dessert and since berries are so inexpensive right now, it is even less expensive than buying preserves!

Look at these delicious berries!

Fresh Strawberry Crumb Bars that are easy to make with just a handful of ingredients and they taste just like Nutrigrain Bars! 

Tools used in the making of these Fresh Strawberry Crumb Bars:
Food Processor: This is the newer version of the one I have used and loved for ten years. It is a workhorse and the new model has similarly awesome reviews…and it is so affordable!
Beetroot Powder: Super full of nutrients, organic and perfect for adding into anything with berries in it.
9×9 Baking Pan – The straight edges and even cooking of this pan is ideal for bars and brownies.

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Fresh Strawberry Crumb Bars

Fresh Strawberry Crumb Bars that are easy to make with just a handful of ingredients and they taste just like Nutrigrain Bars!
Yield 16 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 cup unsalted butter diced
  • 1 1/2 cups flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup instant oats
  • 3 cups fresh strawberries diced
  • 1 tablespoon cornstarch
  • 1 tablespoon beet powder

Instructions

  • In a food processor add the butter, flour, brown sugar, baking powder and salt.
  • Pulse until the mixture is pea sized.
  • Add in the oats and crumble together with your fingers.
  • Take half the mixture and press it into the bottom of the pan firmly.
  • In a bowl add the strawberries, cornstarch and beet powder and mix together well.
  • Put the strawberry mixture evenly onto the crust.
  • Crumble over the remaining crust mixture and gently press down to form an even layer.
  • Bake at 350 for 35-40 minutes or until golden brown.
  • Cool completely before cutting.

Nutrition

Calories: 236kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 79mg | Potassium: 128mg | Fiber: 1g | Sugar: 14g | Vitamin A: 360IU | Vitamin C: 15.8mg | Calcium: 36mg | Iron: 1.1mg

You'll love these Fresh Strawberry Crumb Bars as much as we do, they're SO EASY to make!

Fresh Strawberry Crumb Bars that are easy to make with just a handful of ingredients and they taste just like Nutrigrain Bars! 
Fresh Strawberry Bars made with real berries and they're SO EASY!
Fresh Strawberry Bars made with real berries and they're SO EASY!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I have now made these Strawberry Crumbs bars at least a dozen times, they are a huge success with my husband and Grandson. I have used Strawberries, Blueberries, raspberries and now just mixed rhubarb and strawberries together. Also, did not always use fresh berries as was trying to clean out the frozen berries from my freezer from last years season. When I used the frozen berries I added some tapioca pearls about a tsp to the fruit, this seemed to help with the extra juice from frozen berries. I also have to use gluten free flour and no one seems to notice. Thank you for theses bars they are a great addition to my recipe collection.

  2. I am addicted to crumb bars like this. These ones look particularly delectable. I love the strawberry flavor, I feel like you more commonly see them as raspberry so it’s nice to mix it up!

  3. I am going to be on the lookout for that beet root powder now…I didn’t even know it existed! And your crumb bars look absolutely scrumptious!