In a small saucepan, combine chopped strawberries, chia seeds, 1 tbsp maple syrup (if using), and lemon juice (if using). Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, mashing the strawberries with the back of a spoon, until the mixture thickens into a jam-like consistency. Remove from heat and let cool completely. This can be made ahead of time.

Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.

In a large mixing bowl, whisk together the old-fashioned rolled oats, vanilla protein powder, almond flour, brown sugar, ground cinnamon, and salt.

In a separate medium mixing bowl, whisk together the creamy almond butter, pure maple syrup, unsweetened almond milk, and melted coconut oil until smooth and well combined.

Pour the wet ingredients into the dry ingredients. Mix with a spatula until everything is thoroughly combined and a thick, crumbly dough forms.

Press two-thirds (about 2 cups) of the oatmeal dough evenly into the bottom of the prepared baking pan. Use the back of a spoon or your hands to firmly press it down to create a compact base.

Evenly spread the cooled strawberry filling over the pressed oatmeal base, leaving a small border around the edges if desired.

Crumble the remaining one-third of the oatmeal dough evenly over the strawberry filling. Gently press down slightly, but don't compact it too much, to maintain a crumbly topping.

Bake for 28-32 minutes, or until the edges are golden brown and the topping is lightly toasted.

Remove the pan from the oven and place it on a wire rack. Let the bars cool completely in the pan for at least 2-3 hours (or even better, chill in the refrigerator for an hour) before lifting them out using the parchment paper overhang. This is crucial for them to set properly and prevent crumbling.

Once completely cool and set, cut the slab into 12 bars. Enjoy!