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Gluten Free Cherry Oat Bars

We FINALLY moved into our house last week and the first thing I baked were these Gluten Free Cherry Oat Bars! These babies are rich and decadent with a crisp, buttery crumb that we just cannot get enough of around here. 

{{ These Gluten Free Cherry Oat Bars are the seventh recipe in our year long partnership with Stemilt ! We received compensation and product in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!}}

A woman's hand with white polished nails holding a cherry oat bar over a baking pan with more vbars in it. The bar has a golden crust, a vibrant red cherry filling, and a golden crumble oat crumble on top.

Nothing says ‘welcome home’ like a pan of freshly baked cherry oat bars! Trust me, we know! 

We’ve been on the road since Father’s Day relocating from sunny Southern California to Atlanta, Ga and all I could think about on our journey was what I was going to cook first in our new home. I pondered a lot of different dishes over the past 6 weeks, but ultimately these gluten free cherry oat bars won out over everything else because it seemed like a buttery oat bar would be the ultimate “welcome home” treat to give my family after such a long haul on the road. 

A white enamel pan with red trim is lined with parchment paper. The pan is filled with gluten free cherry oat bars that are golden in color. The pan is on top of a white surface with fresh cherries scattered across the top.

I actually should give my daughter credit for these bars coming into existence. You see, she was OBSESSED with Starbuck’s Michigan Cherry Oat Bars last year and once they discontinued them she began begging me to make a homemade version.  So, during our cross country road trip  I did a bit of research on those cherry oat bars Starbucks served and realized that the ingredients in the bars were actually pretty straightforward. All I needed was lots of butter, a heaping mound of oats, gluten free flour, brown sugar and a rich cherry studded pie filling made with fresh Stemilt cherries. 

Why do we love Stemilt cherries more than any other? 

Stemilt’s founding family, the Mathisons, have been growing cherries for over 100 years and as far as we’re concerned they’re the best. They grow both California and Washington varieties of cherries ensuring perfectly fresh cherries all summer long! YES, you can even find Stemilt’s cherries right now in August, but you better hurry because the season is growing short.  Stemilt’s succulent cherries literally explode with flavor – sweetness, acids, and aromatics – in every bite you take! Their cherries are basically heaven for your taste buds.

Fresh cherries scattered across a white surface. There is a white enamelware pan with red trim in the background that is filled with golden gluten free cherry oat bars.

I’ve made 3 batches of these bars since we moved in because my family literally cannot get enough of them! Todd and I have been indulging in a bar with our coffee in the mornings, our kid’s have been taking them in their lunch boxes to school all week, and we even made a batch to share with our friends here in Atlanta that have helped us so much during this move. I’m just going to go ahead and declare this recipe a total winner that you need to act on while there is still a bit of cherry season left! 

Pieces of parchment on a table top with golden, gluten free oat bars on top. One bar is sitting on top of the rest. It has a golden brown crust, a layer of vibrant red cherry filling, then is topped with a golden crumble topping. There is a white and red baking pan in the back ground.

Want to make these Gluten Free Cherry Oat Bars for dessert tonight? Click on this link to go to the Stemilt website for the full recipe! 

If you’ve made these Gluten Free Cherry Oat Bars or any other recipe on our site then don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor. 

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Comments

  1. Josie Exner

    Made these last night. So delicious!!! I dont think I used quite enough butter, mine were uber crumbly. Loved the flavor. We could use blueberries I bet. Awesome job, keep it up

    • Hey Josie!! I am so glad you enjoyed these and we are super glad to be back here! I hope we can catch up at some point soon, are you still harvesting honey? If you press the bottom layer of the crust in the pan very firmly it should all stick together. The top will still be a bit crumbly, due to the fact that you aren’t compressing it, but even thee crumbles are pretty tasty. 😉 I think blueberries would be amazing. So would raspberries or blackberries!

  2. Do

    Followed the recipe and these delicious fruit bars are now my new favorite thing! They taste healthy, crunchy and crumbly but the best part is that delicious cherry filling. I wonder if these would freeze well – it would be nice to have them on hand when the mood strikes and the cherry season is over.

    • Yay!!! I am so glad that you love them too. What a great idea to freeze them!! I have never tried it, but I bet you could. If I get the chance to make them again this season I will make a double batch and freeze one to see what happens. 🙂 You let me know if you give it a try first!

  3. Do Engelmann

    I made a batch of these delicious treats for my co-workers with varied diets and everyone went crazy over them. I made sure there were big chunks of chewy cherries, and that put them over the edge! I was curious about freezing these for winter enjoyment after the cherry season. We are coming to the end of cherry season and I plan on trying to freeze a batch with fingers crossed. I bet they’ll be great. I’ll report back. But thanks for the great recipe!

    • Hooray! I am so glad that you and your co-workers loved them! I am hoping to get my hands on more cherries for a batch or two to fill my freezer too. Can’t wait hear how they turn out for you.

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.