High-Protein Almond Butter & Strawberry Oatmeal Bars

Preheat oven to 350°F. Lightly coat a 9-inch square baking pan with cooking spray. 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. Let stand until the liquid is absorbed and the mixture is jammy, about 10 minutes.

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.

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. Using a wooden pick or paring knife, gently swirl the dollops into the batter to create a marbled pattern.

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.