1. Preheat the oven to 350 F and spray or grease an 8″ baking pan or pie plate.
2. Prepare the streusel in a small bowl by combining the brown sugar, oats, cinnamon and flour together and then cutting the cubed butter in until it resembles coarse crumbs. Stir in the chopped pecans. Set aside.
3. In a large bowl, combine the oats, brown sugar, baking powder, cinnamon and salt. In a separate bowl, combine the melted butter (slightly cooled) with the egg, vanilla and milk. Stir the wet ingredients into the dry.
4. Scatter half of the diced strawberries onto the bottom of the pan. Fold in the remaining strawberries into the oatmeal mixture, then pour the entire mixture into the pan, covering the diced strawberries. Scatter the top of the oatmeal evenly with the streusel.
5. Bake for 35-38 minutes, or until the oatmeal feels slightly firm to the touch. Allow to cool for about 5 minutes before serving.

Tightly covered leftovers will keep in the fridge for 3-4 days.

Prepare in advance: Dice your strawberries, and combine the dry ingredients the night before. The streusel can also be prepared, storing in the fridge until ready to use.