Preheat the oven to 350 F and line a non-stick 9×9 pan with parchment, enough that it overlays on 2 sides of the pan to pull the bars out once cooled.
In a bowl, combine all the crust ingredients until a packable crumble mixture forms
Press the crust tightly into the pan and bake for 6-8 minutes or until lightly golden on the edges. Remove from the oven to add the yogurt and strawberry puree
While the crust is baking, combine the honey and strawberries in a small saucepan and simmer on low heat until the strawberries break and cook down. Then add to a blender and let the sauce cool.
Next in a bowl, whisk together all the yogurt layer ingredients until smooth. Pour the yogurt onto the cookie crust, dollop the purree all over the top of the yogurt and use a knife to cut through the dollops for a swirl design.
Bake for 35-40 minutes or until the center of the yogurt layer is firm and when you shake the pan there’s no jiggle.
Let the bars cool completely before placing them in the fridge to firm even more for at least an hour or 2 then cut and enjoy!