This simple recipe for gluten free strawberry jam bars uses fresh strawberries and strawberry jam over a shortbread like base with an oatmeal crisp topping. These are some of the best gluten free fruit bars for dessert, breakfast, or brunch.
I love these bars warm with homemade whipped cream or vanilla ice cream as a dessert. They also work well for breakfast or brunch, and are delicious served alongside a cup of coffee. They can easily be made the day before you want to serve them.
If you are looking for more strawberry recipes try my Gluten Free Strawberry Rhubarb Crumble, my Gluten Free Strawberry Cobbler, my Gluten Free Strawberry Pretzel Dessert or my Gluten Free Strawberry Rhubarb Bars.
You can find all of my dessert recipes here: Gluten Free Dessert Recipes
Not sure which gluten free flour to reach for? Check out my guide: Bob's Red Mill 1 to 1 vs King Arthur Measure for Measure: Which Gluten Free Flour to Use and When
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Why You'll Love This Recipe
- A buttery, shortbread like base
- Works for dessert, breakfast, or brunch
- Can be made a day ahead
- Uses simple pantry staples
Try a Different Jam
This recipe works well with almost any jam you have on hand. Raspberry, blueberry, cherry, or mixed berry jam would all be delicious swapped in for the strawberry, making this an easy way to use up whatever is already in your fridge.
Ingredient Notes
- Gluten free flour: a 1 to 1 gluten free blend like Bob's Red Mill 1 to 1 or King Arthur Measure for Measure works well here.
- Strawberry jam: use your favorite store bought or homemade jam. This is also a great way to use up jam you already have in the fridge.
- Nuts: pecans, almonds, or walnuts all work well in the topping, so use whichever you have on hand or prefer.
Top Tip
I used fresh strawberries, but you could also use frozen strawberries. You will want to thaw the frozen strawberries completely and then drain any excess water or juice from them before adding them to the recipe.
Frequently Asked Questions
Yes. Be sure to completely defrost the strawberries and then strain them so they don't have excess water or juice. Although, I think this recipe is the most delicious with fresh strawberries.
Yes. The fruit mixture in these bars needs to be refrigerated. They are ok out for a bit, but should be refrigerated when you are done serving them. It's especially important to refrigerate your bars during warm months. Without preservatives your bars can go badly quickly if left out on the counter.
You can place a lid or plastic wrap over the container you baked the bars in and store them like that. I also like placing each bar in a small glass container so they are ready for single servings.
If they've been in the refrigerator for over three days I put the individual containers in the freezer for later.
Yes. Lining the pan with parchment paper, leaving a little overhang on the sides, makes it much easier to lift the whole batch out in one piece for cleaner slicing.
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Gluten Free Strawberry Jam Bars
- Total Time: 50 minutes
- Yield: 9 bars 1x
- Diet: Gluten Free
Description
This simple recipe for gluten free strawberry jam bars layers fresh strawberries and strawberry jam over a buttery shortbread base, then tops it all with a crisp oatmeal crumble. They're just as good for dessert as they are for breakfast or brunch.
Ingredients
Base Layer:
- 2 cups Gluten Free Flour
- 1 cup Unsalted Butter, at room temperature
- ½ cup Granulated Sugar
- 1 tsp. Vanilla Extract
- ½ tsp. Sea Salt
Filling:
- 2 cups Fresh Strawberries, chopped (16 or 1 lbs. container)
- 1 cup Strawberry Jam
Topping:
- ¾ cup Gluten Free Rolled Oats
- ½ cup Brown Sugar
- ¼ cup Brown Rice Flour
- ½ tsp. Sea Salt
- ¼ cup Unsalted Butter, melted
- ½ cup Pecans, Almonds or Walnuts, chopped
Instructions
Preheat your oven to 350 degrees. Grease an 8x8 baking dish with butter or coconut oil. Set aside.
In the bowl of your stand mixer add the room temperature unsalted butter, vanilla and granulated sugar. Beat until well blended together. Add the gluten free flour, and sea salt and mix until blended into a dough.
Press the dough into the 8x8 baking dish.
Spread the strawberry jam over the dough mixture and then top with the chopped strawberries. Set aside.
In your stand mixer blend the gluten free rolled oats, brown sugar, brown rice flour, sea salt, melted butter and chopped nuts until a crumbly mixture forms.
Sprinkle the crumbly mixture over top of the strawberries.
Bake at 350 degrees for 30 minutes. When done the edges will be bubbling and the top will be lightly browned.
Let cool before cutting into bars.
Serve on its own or with homemade whipped cream (recipe in notes) or vanilla ice cream.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
For homemade whipped cream add 1-2 cups of heavy whipping cream, ½ cup powdered sugar and 1 teaspoon of vanilla extract to your mixer. Using the whisk attachment beat on medium-high speed until stiff peaks form.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
If you make these gluten free strawberry jam bars, I would love to hear how they turned out. Leave a comment and a star rating below, and snap a photo to tag me on Instagram @smallfarmbiglife. Looking for more fruity desserts? Check out my other gluten free dessert recipes for more inspiration.
Instructions
Preheat your oven to 350 degrees. Grease an 8x8 baking dish with butter or coconut oil. Set aside.
In the bowl of your stand mixer add the room temperature unsalted butter, vanilla and granulated sugar. Beat until well blended together. Add the gluten free flour, and sea salt and mix until blended into a dough.
Press the dough into the 8x8 baking dish.
Spread the strawberry jam over the dough mixture and then top with the chopped strawberries. Set aside.
In your stand mixer blend the gluten free rolled oats, brown sugar, brown rice flour, sea salt, melted butter and chopped nuts until a crumbly mixture forms.
Sprinkle the crumbly mixture over top of the strawberries.
Bake at 350 degrees for 30 minutes. When done the edges will be bubbling and the top will be lightly browned.
Let cool before cutting into bars.
Serve on its own or with homemade whipped cream (recipe in notes) or vanilla ice cream.
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