Step 1

Lightly spray or grease a 9-inch baking pan; line with parchment paper.

Step 2

Combine the millet and optional chia seeds in a large bowl.

Step 3

In a small saucepan set over medium-low heat, combine the sunflower seed butter, brown rice syrup, coconut oil, lemon juice and salt, stirring until melted and beginning to bubble. Cook and stir for 1 minute longer. Remove from heat and stir in lemon zest.

Step 4

Working quickly, pour sunflower seed mixture over millet; stir to partially combine. Sprinkle in strawberries and stir until mixture is well coated and combined.

Step 5

Scrape mixture into prepared pan, firmly tamping down until even (I use the bottom of another small pan to do this). Cool completely and then refrigerate until firm.

Step 6

Use the parment liner to remove the firm slab to a cutting board and cut into bars.