Lemon & Strawberry Oat Bars
Welcoming spring one sweet bite at a time.
There’s something so simple and sacred about baking with seasonal ingredients—especially when they bring brightness and joy into your kitchen. These Lemon & Strawberry Oat Bars are the kind of recipe that feels like a love letter to spring. They’re soft, golden, just the right amount of sweet, and filled with the zing of lemon and the goodness of strawberries.
Baking can be such a grounding, heart-opening ritual. As you stir and pour, layer and bake, you’re not just making food—you’re creating nourishment, comfort, and care. Whether you share them with loved ones or savor them solo with a warm cup of tea, I hope these bring a little sunshine into your day.
Spring calls for something sweet, light, and bursting with brightness. These Lemon & Strawberry Oat Bars are like sunshine you can taste—easy to make, naturally sweetened, and the perfect blend of tangy and comforting.
Made with fresh strawberries, zesty lemon, and wholesome oats, this treat is perfect for an afternoon snack, picnic, or simple celebration of the season. They’re gluten-free and can be made vegan with a few swaps.
Ingredients
For the base and topping:
- 1 ½ cups rolled oats
- 1 cup almond flour (or oat flour)
- ? cup coconut sugar or brown sugar
- ½ tsp baking soda
- ¼ tsp sea salt
- Zest of 1 lemon
- ? cup coconut oil or melted butter
- 1 tsp vanilla extract
- 2 tbsp maple syrup
For the strawberry filling:
- 1 ½ cups chopped fresh strawberries
- Juice of 1 lemon
- 1 tbsp maple syrup
- 1 tbsp chia seeds (to thicken)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 baking dish with parchment paper.
- Make the filling: In a small saucepan, combine strawberries, lemon juice, and maple syrup. Cook over medium heat until the berries break down and get jammy (about 8–10 minutes). Stir in chia seeds and set aside to cool and thicken.
- Make the base/topping: In a large bowl, mix oats, almond flour, sugar, baking soda, salt, and lemon zest. Stir in coconut oil, vanilla, and maple syrup until the mixture is crumbly but holds together when pressed.
- Press about ? of the oat mixture into the bottom of the pan. Spread the strawberry filling evenly over the top. Sprinkle the remaining oat mixture over the strawberries and gently press it down.
- Bake for 25–28 minutes or until the top is golden. Let cool completely before slicing into bars.
? A Few Tips
- You can use frozen strawberries—just thaw first and drain any excess liquid.
- For a vegan version, use coconut oil or vegan butter.
- These bars store well in the fridge for up to 5 days (if they last that long!).
Mindful Moment:
While the bars bake, take a moment to sit with a cup of tea and breathe in the aroma filling your kitchen. Gratitude lives in these quiet, simple rituals—the scent of lemon zest on your fingers, the sweetness of strawberries, the warmth of the oven.
Let this be a small celebration of the season and your own sweetness.
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