These deliciously fruity oat bars use Jubilee Selections Strawberries - found in the premium section of all major supermarkets in season end of May-September - and, are a great alternative to calorie laden after-school snacks for children.

You will need a deep tin about 30cm x 18cm, lightly greased


  • 200g butter softened
  • 100g golden caster sugar
  • 100g soft brown sugar
  • 3 medium free-range eggs lightly beaten
  • 200g self-raising flour
  • 2tsp runny honey
  • 360g medium sized porridge oats
  • 500g Jubilee Selections Strawberries chopped (reserve some slices for topping if wish)
  • A few spoonfuls of ready bought caramel for drizzling (optional)


  • STEP 1

    Preheat the oven to 180C/160C/Gas 4. Add the butter and sugar to the bowl of a food mixer, using the beaters beat them together until pale and creamy. Slowly add the eggs, beating as you go and tip in a little flour to stop it from curdling. When all incorporated, mix in the remaining flour, honey and oats, then stir in the strawberries.

  • STEP 2

    Spoon into the tin and press to flatten, then put in the oven and bake for about 40-50 mins until golden and when a skewer comes out clean when poked. You may need to loosely cover it with foil half way through.

  • STEP 3

    Remove from oven and leave it to cool completely then slice and remove from tin. Top with reserved strawberries to serve if wish.

    Tip: For a bit of indulgence, drizzle the caramel sauce all over the strawberry slices