Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Set aside.

In a large bowl, combine oats, flour, brown sugar, baking powder, and baking soda.

Pour the melted butter over the oat mixture and stir until crumbly. Do not overmix.

Measure out about 2 cups of the oat mixture and set it aside for the topping.

Pour the remaining mixture into the prepared baking dish. Press firmly into the bottom of the pan.

Bake the crust for 12-15 minutes, or until golden brown.

In a large bowl, whisk together sweetened condensed milk, lemon juice, egg yolks, lemon zest, and salt until smooth and creamy.

Pour the lemon filling over the warm crust and spread it into an even layer.

Sprinkle ¾ cup of the chopped strawberries evenly over the filling.

Crumble the reserved oat mixture evenly on top.

Scatter the remaining ¼ cup of strawberries over the top.

Bake for 25-30 minutes, or until the edges are golden and the center is just set.

Let the bars cool to room temperature. Then, refrigerate for at least 1 hour before slicing and serving.