Strawberry Thyme Oat Bars

My Strawberry Obsession

It’s almost strawberry season, and I am so here for it. Honestly, my love for strawberries has skyrocketed last year, and I blame it entirely on that Strawberry Glaze smoothie from Matcha Magic in Bellevue, WA. If you know, you know.

And this year? Things escalated REAL fast when I got my hands on the elusive Kyoto strawberries at T&T Supermarket in Factoria. And yes, I’ve seen all the Erewhon TikToks about the $18 strawberry. Not sure if it’s the exact same, but these were giving very similar vibes.

Quick recap incase you aren’t OBSESSED with grocery stores around the world like me, Erewhon is that ultra-trendy LA grocery store known for wellness drinks, celeb sightings, and outrageous prices, like selling a single Japanese strawberry for $18. Social media lost its mind.

Meanwhile, I scored a whole flat of 16 for $25!! OMG still way more than I care to admit, but these strawberries were an experience. Insanely sweet, delicately floral, and bursting with flavor in every bite.

But let’s do some girl math and justify this wild purchase:

• $25 divided by 16 is about 1.56 per berry (Big yikes).

• I got a taste of Japan.

• These replaced dessert & therapy.

• I’ve spent more than that on one glass of wine that didn’t even come with antioxidants.

And let’s be honest, $25 is cheaper than therapy or a flight to Japan. So really, I saved money.

If you ever spot them, don’t hesitate. Drop your life savings. Grab the flat. Thank me later.

And while strawberries aren’t fully in season here in the PNW just yet, they’re popping off in other parts of the U.S. and I’m not mad about it. Now, I’m all about supporting local and eating with the seasons… but let’s be real, it can be hard to be a pure saint. I try to stick with local whenever I can, but sometimes convenience and price win out. And that’s okay.

A Little Strawberry Backstory

Strawberries have been around for centuries, but the big, juicy ones we know today are actually a hybrid born from a happy accident in 18th-century France when a European variety was crossed with a wild Chilean strawberry.

In the U.S., strawberries are mostly grown in California as they supply nearly 90% of the country’s strawberries! Here in the PNW strawberries start showing up at U-pick farms, home gardens, and roadside stands in late spring and absolutely show off. PNW strawberries tend to be smaller because they get less consistent sun and warmth compared to places like California. Cooler temps and cloudier days slow down the ripening process, which means the berries don’t bulk up as much, but that slower growth actually concentrates their sugars, making them sweeter and more flavorful. So while they may be petite, but they are still bursting with flavor.

Besides being delicious, strawberries are nutrition superstars. They’re high in vitamin C, antioxidants, and fiber, but low in sugar compared to a lot of other fruits. That makes them a solid pick for your heart, skin, and blood sugar levels. Basically, they’re as good for you as they are photogenic.

Let’s Talk Thyme

Thyme isn’t just for roasted potatoes and Thanksgiving stuffing it’s a powerhouse that deserves a place in your sweet bakes, too. This tiny herb brings a subtle earthiness and floral vibe that plays really nicely with fruit, especially berries. It adds just enough of a flavor boost without screaming “I’m an herb!”

Thyme’s been used for centuries, dating all the way back to ancient Egypt and Greece, where it symbolized courage, purification, and yes big flavor. These days, it’s still a kitchen MVP. And just like strawberries it’s rich in vitamin C, vitamin A, and antioxidants. In addition, it’s been known to support digestion and immunity.

Plus, it’s super easy to grow, especially here in the PNW. It loves a sunny spot, doesn’t need much water, and keeps coming back year after year like a loyal friend. So basically, thyme is chill, reliable, and tastes amazing.

The Recipe

This recipe is totally a love letter to the Pacific Northwest. There’s just something about a fruity oat bar that feels like a warm hug. And of course, I gave it the PNW treatment with a little herby twist. These bars are loaded with real strawberries, a hint of thyme, and that gooey jammy center. Together, strawberries and thyme capture that embraces the PNW vibe of being wild yet refined. A perfect marriage of flavors.

These Strawberry Oat Thyme Bars are my go-to: not too sweet, super easy, and full of nourishing ingredients. I like serving mine with a dollop of yogurt, because we’re all about that protein and fiber boost these days.

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Strawberry Thyme Oat Bars

Sweet, cozy, and just a little wild — these Strawberry Thyme Oat Bars are packed with juicy berries, a hint of vanilla, and a whisper of fresh thyme for that PNW forest flair. Less sugar, more flavor, and perfect for breakfast... or whatever excuse you need or tucked into a hiking pack for an on the go treat.

Ingredients

For the crust and crumble:

• 1 1/2 cups rolled oats
• 1 1/2 cups almond flour
• ¼ cup maple syrup or honey
• ¼ cup melted coconut oil or unsalted butter
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the strawberry filling:

• 1 ½ cups chopped fresh or frozen strawberries
• 1 tablespoon maple syrup or honey (adjust for sweetness)
• 1 teaspoon lemon juice (optional, for brightness)
• 1 tablespoon tapioca powder (to thicken the filling)
• 2 sprigs fresh thyme

Instructions

1. Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper.
2. In a mixing bowl, combine oats, almond flour, salt, maple syrup, coconut oil (or butter), and vanilla. Mix until a crumbly dough forms. Set aside about ½ cup of this mixture for the topping.
3. Press the remaining oat mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes to lightly set.
4. In a small saucepan over medium heat, cook strawberries, optional sweetener, and lemon juice for 5–7 minutes, stirring occasionally until the strawberries break down and release their juices. Add the thyme sprigs and let them steep in the warm mixture for 3–5 minutes off heat, then remove and discard.
5. Stir in the tapioca powder and cook for another minute until thickened. Let the mixture cool slightly.
6. Spread the strawberry mixture evenly over the baked crust. Crumble the reserved oat mixture over the top.
7. Bake for 20–25 minutes or until the top is lightly golden and the filling is bubbling at the edges.
8. Cool completely before cutting into bars, they will firm up as they cool.

Notes

+ Store in the fridge for up to 5 days or freeze for longer storage.

+ The tapioca powder helps to create a more gelatinous, thickened texture, making these bars perfectly sliceable.

+ Steeping thyme in the warm berries gently infuses its earthy, lemony aroma — a nod to the PNW forest floor, omit if you’d like! 

So whether you’re grabbing early-season strawberries from afar or waiting patiently for the local ones to ripen, these bars are the perfect way to enjoy delicious strawberries. They’re simple, nourishing, and just fancy enough to feel special. Make a batch, share a few, stash some in the freezer (you’ll thank yourself later), and don’t be afraid to play with flavors. Blackberry & sage? Raspberry & Lavender? What combo do you think would go well?