Make the Jam: Place 1 cup of strawberries in a small saucepan over medium heat. Cook for about 8-10 minutes, stirring occasionally, until the strawberries break down and release their juices, forming a syrupy consistency. Once thick, stir in 2 tablespoons of chia seeds until well combined. Set aside to cool.

Prepare the Base: In a large mixing bowl, mash 2 overripe bananas until smooth. Add 2 cups of oats, a pinch of salt, and 1/4 cup of maple syrup. Mix until cohesive and sticky. Preheat your oven to 350°F (175°C).

Assemble the Bars: Line an 8x8-inch baking dish with parchment paper. Press half of the oat mixture into the bottom, spread the cooled strawberry jam over this layer, and crumble the remaining oat mixture on top, pressing down gently.

Bake: Transfer the dish to the oven and bake for 30-35 minutes or until golden brown and set. A toothpick inserted in the center should come out clean.

Cool: Remove from oven and let cool completely in the pan on a wire rack for about 30-45 minutes. Lift and slice into squares or rectangles.

Store or Serve: Enjoy your bars right away or store in an airtight container. They last up to one week in the fridge or can be frozen for up to 3 months.