Prep time: 20 minutes Cook time: 45 minutes

For the streusel topping:

1 cup Nature Valley Oats n' Honey Protein Granola (or your favorite granola)
½ cup dark brown sugar, packed
⅓ cup all purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
4 tablespoons unsalted butter, cold and cut into small cubes

For the cake:

1 ¼ cups plus 1 tablespoon all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened to room temperature
⅓ cup granulated sugar
¼ cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup Yoplait Greek Vanilla Yogurt (or any vanilla Greek yogurt)
1 ½ cups strawberries, cut into large chunks

1. Preheat the oven to 350 F. Butter a 9-inch square baking pan.
2. Make the streusel: combine all of the streusel ingredients except for the butter and mix thoroughly. Add the cubed butter and work together, rubbing the butter in the oats mixture until you have pea-sized pieces of butter. You can also use a pastry cutter or a food processor. Refrigerate until ready to use.
3. In a bowl, sift together the 1 ¼ cups flour, baking powder, baking soda, and salt.
4. Using a stand mixer or electric hand mixer, cream together the butter, granulated sugar, and dark brown sugar until light, fluffy, and creamy. Add the 2 eggs and vanilla extract and mix until just combined.
5. With a spatula, gently fold in the Greek yogurt. Then, fold in the dry ingredients until just combined. In a separate bowl, toss together the strawberries with the remaining 1 tablespoon of flour. Add to the batter and fold in gently.
6. Pour the batter into the prepared pan. Top with the streusel mixture and bake at 350 F for 45 minutes, rotating halfway through, until an inserted toothpick comes out clean. Cool completely, slice, and serve.