1. Line an 8×8-inch pan with parchment paper and preheat the oven to 350°F (175°C).

2. In a large bowl, mix rolled oats, whole wheat flour, baking powder, and salt.

3. In another bowl, whisk sourdough starter, melted coconut oil, maple syrup, egg, and vanilla extract.

4. Combine wet and dry ingredients, stirring until just combined.

5. Gently fold in chopped strawberries to distribute evenly.

6. Spread the batter in the prepared pan and smooth the top.

7. Bake for 25–30 minutes until edges are golden and center is set.

8. Allow to cool in the pan for 20 minutes before lifting out.

9. Cut into 9 bars and serve warm or chilled.

10. Store in an airtight container for up to 5 days or freeze individual bars.