- 1¼ cups chopped fresh strawberries, divided
- 3 tablespoons honey, divided
- 2 teaspoons chia seeds
- 1¼ cups old-fashioned rolled oats
- ½ cup all-purpose flour
- ½ cup whole-wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 ripe medium bananas, mashed
- ¼ cup smooth natural almond butter plus 2 tablespoons, divided
- ¼ cup whole milk
- ¼ cup unsweetened applesauce
- 3 tablespoons nonfat plain strained yogurt
- 1 large egg
- 1 teaspoon vanilla extract
Preheat oven to 350°F.
Lightly coat a 9-inch square baking pan with cooking spray.
The Jam
- Place ½ cup chopped strawberries in a medium microwave-safe bowl and lightly mash with the back of a fork.
- Microwave on High for 1 minute, stopping to mash halfway through.
- Stir in 1½ teaspoons honey and 2 teaspoons chia seeds.
The Oats & Banana
- Meanwhile, whisk 1¼ cups oats, ½ cup all-purpose flour, ½ cup whole-wheat flour, 1½ teaspoons baking powder and ½ teaspoon salt in a small bowl.
- In a medium bowl, combine mashed bananas, ¼ cup each almond butter, milk and applesauce, 3 tablespoons yogurt, 1 egg, 1 teaspoon vanilla and the remaining 2½ tablespoons honey; whisk until smooth.
- Gently fold in the remaining ¾ cup chopped strawberries.
- Fold the oat mixture into the banana mixture just until combined.
Assembly
- Transfer the batter to the prepared pan and spread into an even layer.
- Dollop the remaining 2 tablespoons almond butter and the reserved strawberry mixture over the top.
The Bake
- Bake until the edges begin to pull away from the sides of the pan, about 30 minutes.
- Let cool in the pan on a wire rack until set but still warm, about 10 minutes.
- Cut into 9 squares.
To make ahead
Store cooled bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.