Instructions

Step 1
Arrange racks in upper and lower thirds of oven; preheat to 400°. Grease an 8" baking pan with cooking spray. Line pan with parchment paper, leaving an overhang on 2 opposite sides, then spray parchment.
Step 2
On a large rimmed baking sheet, spread oats. On another rimmed baking sheet, spread coconut and pumpkin seeds. Bake oats and coconut mixture on separate racks, rotating pans and tossing halfway through, until lightly golden, about 10 minutes for coconut mixture and 14 minutes for oats.
Step 3
Reduce oven temperature to 325°. In a large microwave-safe bowl, microwave butter on high until melted, about 30 seconds. Add brown sugar, honey, vanilla, and salt and whisk until well combined and brown sugar is dissolved. Add egg white and vigorously whisk until fully combined.
Step 4
Fold oats, coconut mixture, and strawberries into butter mixture. Transfer to prepared pan, evenly spreading and using the back of a spoon or measuring cup to slightly compact mixture. Bake until light golden, 24 to 28 minutes.
Step 5
Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer bars to a cutting board, then slice into 12 bars.
Step 6
In a medium microwave-safe bowl, sprinkle gelatin over water. Let hydrate 5 minutes, then microwave on high for 5 seconds. Stir and repeat microwaving, if necessary, until gelatin is melted and dissolved into water. Whisk in powdered sugar and yogurt.
Step 7
Drizzle yogurt mixture over sliced bars. Sprinkle with more strawberries. Let yogurt glaze set at least 30 minutes.
Step 8
Make Ahead: Bars can be made 5 days ahead. Store in an airtight container and refrigerate.