Hull and slice the strawberries. In a saucepan over medium heat with the granulated sugar, stir occasionally while mashing them down as the juices develop. This takes about 5-7 minutes until you have a juicy mixture.

Once the strawberries are broken down, mix the cornstarch and water. Add this to the cooked strawberries, allowing it to bubble for 30 seconds before stirring in the strawberry jam. Remove from heat and set aside.

Preheat your oven to 350℉. Grease and line an 8×8 inch square baking pan with parchment paper (leave some overhang) for easy removal.

In a food processor, pulse ¾ cup of rolled oats until they’re smaller but not overly fine.

In a bowl, combine the flour, ground oats, and salt. Set this mix aside.

Using a stand mixer or a handheld mixer, cream the butter, peanut butter, and brown sugar until combined and fluffy, about 2-3 minutes.

Add the egg and vanilla extract, mixing until fully incorporated, scraping the sides of the bowl as needed.

Slowly add the dry ingredient mix to the wet ingredients, mixing until just combined.

Press ¾ of the mixture evenly into the pan, making sure it covers all corners and edges.

In a separate bowl, combine the leftover base mixture with the remaining whole oats and mix with a fork until it resembles a crumbly texture.

Spread the strawberry jam mixture over the base and top it with the oat crumble evenly.

Place in the oven and bake for 20-25 minutes until golden brown.

Let the bars cool completely in the pan on a wire rack before using the parchment paper to lift them out and cut into squares.