Strawberry Oat Bars (vegan, dairy-free, whole grain)

Preheat the oven to 375°F (190°C) and line an 8"x8" baking pan with parchment paper.
In a large mixing bowl, mix together the oats, flour, sugar, zest, baking powder and salt.
1 1/2 cups (150 grams) rolled oats, 3/4 cup (94 grams) white whole wheat flour, 1/2 cup (100 grams) brown sugar, 2 teaspoons lemon zest, 1/4 teaspoon baking powder, 1/4 teaspoon salt
Cut in the butter or coconut oil using a pastry blender, two knives or your fingers, and mix until the dough comes together. The dough should not be very crumbly, but should stick together.
3/4 cup (169 grams) unsalted butter
Gently press two thirds of it onto the bottom of the prepared baking pan.
Bake for 10-13 minutes or until the edges just start to turn brown.
Meanwhile, prepare the filling. In a medium bowl, mix together the sliced strawberries, jam and vanilla.
2 1/2 cups (353 grams) strawberries, 7 tablespoons (125 grams) strawberry jam, 1/2 teaspoon vanilla extract
Spread this mixture over the baked crust and then evenly sprinkle the remaining oat mixture over the strawberry filling.
Bake for another 25-30 minutes or until the top has lightly browned and the filling is bubbly.
Let the bars cool completely and then refrigerate for 2 hours before cutting.
Store any leftovers in the refrigerator for up to 4 days. These can also be frozen.