If you are making the egg-free version of this recipe, start by soaking the chia seeds in the water in a small bowl, leave them aside for 10 minutes or so. If you are going to make this recipe with an egg then you can skip this step
Mix the brown sugar and melted butter together, I use a whisk for this step.
Whisk in either the soaked chia seeds or an egg and the vanilla.
Add the flour and the rolled oats, mix well (I swap to a wooden spoon at this stage). (photo 3)Press two-thirds of the mix into a lined slice tin (I use a 20 x 20 cm tin, a cake tin will also work if you don't have a slice tin.
Slice the strawberries and lay these on top of the oat mix.
Spoon the remaining oat mix on top of the strawberries, press down with a spatula (it doesn't matter if there are gaps).
Bake at 180 degrees Celsius (350 F) for 20-25 minutes or until the edges are golden and start to come away from the edge of the tin
Allow to cool
Slice into 12 pieces