Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it or lining it with parchment paper.

In a medium bowl, combine the old-fashioned rolled oats, white whole wheat flour, light brown sugar, ground ginger, and kosher salt. Mix thoroughly.

Melt the unsalted butter and pour it into the bowl with the dry ingredients. Stir until it resembles coarse crumbs.

Reserve ½ cup of the crumble mixture for topping. Press the remaining mixture firmly into the bottom of the pan.

In a separate bowl, combine the diced strawberries, cornstarch, lemon juice, and granulated sugar. Mix gently until strawberries are coated.

Distribute the strawberry filling evenly over the prepared crust.

Crumble the reserved topping mixture over the strawberry filling and press gently to adhere.

Bake for 30-35 minutes, or until the top is golden and filling is bubbly.

Allow to cool for 10-15 minutes in the pan, then prepare the glaze by whisking together powdered sugar, vanilla extract, and milk until smooth. Drizzle over cooled bars.

Slice the bars into squares or rectangles and serve warm or at room temperature, optionally with Greek yogurt.