Scrumptious Low-FODMAP Strawberry Oat Bars; Gluten-free, Vegan

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This is a sweet, chewy, crumbly and fresh tasting low-FODMAP Strawberry Oat Bar recipe. I used to be a big fan of date bars, and this is an even better low-FODMAP alternative. You can also swap out the low-FODMAP strawberry coulis for a raspberry version! Not only are these bars scrumptious, they look perfect on any dessert table.

This low-FODMAP Strawberry (Raspberry) Oat Bar recipe is so easy, and you can make extra low-FODMAP Strawberry Coulis to enjoy on your other baked products, ice cream or yogurt.  Hint: for a different flavor- try this with my low-FODMAP Rhubarb Jam recipe!

You may also love these low-FODMAP Lemon Bars and low-FODMAP Strawberry Rhubarb Pie recipes.  Or check out over 300 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD

Scrumptious Low-FODMAP Strawberry Bars; Gluten-free, Vegan

low fodmap strawberry oat bar

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 16

Prep time: 20 mins

Bake time: 25 mins

Bake 350 F

Equipment: 8 inch by 8 inch baking pan


  • 1 cup low-FODMAP, gluten-free flour (I use Authentic Foods GF Classic Blend)
  • 1 cup old fashioned rolled oats (not the quick oats variety)
  • ¾ cup packed light brown sugar
  • 1 teaspoon xanthan gum if not included in your flour choice
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 10 tablespoons vegan margarine (such as Earth Balance) for vegan version, can also use butter
  • 1 teaspoon vanilla extract
  • ¾ cup low-FODMAP strawberry coulis/preserves (can also use raspberry)
  • vegetable shortening for greasing


  • Grease your 8×8 inch baking pan and set aside
  • Preheat oven to 350 F
  • In a mixing bowl whisk together the low-FODMAP flour, rolled oats, light-brown sugar, xanthan gum, baking soda and salt
  • Melt butter or margarine in the microwave or in a small pot
  • Stir vanilla extract into melted butter/margarine then pour mixture over dry ingredients
  • Using a fork or spatula, combine mixture well
  • Set aside about 1/3 of the oat mixture
  • Take the remaining 2/3 and using the spatula, press it down in the bottom of the greased pan
  • Spoon the strawberry coulis over this bottom layer
  • Crumble the rest of the oat mixture over the strawberry layer
  • Bake for 25-30 minutes until golden brown and almost set
  • They may look slightly underdone, this is normal
  • Cool well and then slice before serving
  • Can also freeze covered until ready to enjoy
  • Chewy and so delicious with that homemade strawberry flavor!
  • Top with low-FODMAP Vanilla Ice Cream and more low-FODMAP Strawberry Coulis for sharing!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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