Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
In a medium bowl, whisk together the oat flour, salt, baking powder, and baking soda. Set aside.
In a large bowl, whisk together the coconut sugar, olive oil, yogurt, oat milk, eggs, and almond extract until smooth and well combined.
Add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to over mix.
Toss the diced strawberries with 1 tablespoon of oat flour (this helps prevent them from sinking). Gently fold them into the batter.
Pour half of the batter into the prepared loaf pan. Spoon dollops of strawberry jam over the batter and gently swirl using a knife. Add the remaining batter on top, followed by a few more spoonfuls of jam. Swirl again lightly.
Bake for 45 minutes if in mini loafs pans and 50–60 minutes if in a normal pan, or until a toothpick inserted into the center comes out mostly clean (a little jam is okay).
*Optional- while loaf is cooking, add all icing ingredients together. If too thick, add more milk, only a little at a time.
Let the loaf cool in the pan for 15–20 minutes before transferring to a wire rack. Pour icing on top and slice once fully cooled for the cleanest cuts.
