Preheat the oven to 350° F (175C). Line a baking sheet with parchment (for your oats). Also line an 8” x 8” (20cm x 20cm) square pan with 2 crossing sheets of parchment (for the bars).

Spread the oats in an even layer on large baking sheet. Bake for 5 minutes. Stir to redistribute and bake for a further 5-7 minutes until lightly toasted.

In a saucepan, combine coconut oil, brown sugar, agave, and salt over medium heat. Stir until the sugar is dissolved.

Bring to a boil and cook for 2 minutes undisturbed. Remove from heat.

Combine the toasted oats, freeze-dried strawberries, and flax seeds in a large bowl.

Once the sugar mixture has stopped bubbling, stir in the protein powder until smooth.

Pour syrup over the oat mix. Stir until everything is sticky and coated.

Press into lined square baking pan. Use a spatula (sugar mix will still be hot) to press down and compact all the mix together into an even layer.

Loosely cover (so that some steam can escape) and chill in the fridge for at least 2 hours.

Cut into 10 pieces and store wrapped in parchment or in an airtight container.