Preheat your oven to 300 F.

In a blender, pulse your oats and cashews for 30 seconds until chopped.

Transfer them to a bowl with the oat flour, chia seeds, 1 cup of the crushed freeze-dried strawberries and salt.

In a separate bowl, whisk together the melted coconut oil, maple syrup and vanilla extract for at least 1 minute until it thickens.

Pour the wet mixture into the dry ingredients and stir together until a sticky batter forms.

Line an 8 x 8 pan with parchment paper and press the mixture down. Bake for 25-30 minutes, until the edges are golden brown.

Let the bars cool for at least an hour.

After they cooled, drizzle the melted white chocolate over them and top them with the remaining 1/2 cup freeze-dried strawberries,

Gently slice into 10-12 bars using a large, sharp knife. Once the white chocolate hardens, store them in an air tight container on the counter for up to 1 week or refrigerate (preferred) for 2 weeks.