• Preheat oven at 350°F (180°C). Line an 8x8-inch baking pan with parchment paper. Slightly oil the paper with coconut oil, set it aside.
• In a mixing bowl, combine all the bottom and top crust ingredients: oat flour, rolled oat, salt, cinnamon, maple syrup, vanilla, and maple syrup. Stir to bring ingredients together and when it starts to be difficult to stir, squeeze the ingredients together by hands. The batter should be slightly dry and crumbly but hold together when squeezed.
• Set aside 1/2 cup of the oat mixture in a bowl - you will use this for the top layer later in the recipe.
• Spread the remaining oat mixture all over the prepared pan and press with a spatula firmly to pack the ingredients into an even layer with no hole.
• Place the baking pan in the fridge.

Strawberry layer

• Meanwhile, hull, cut the strawberries into slices of 1/4 inches and place them in a saucepan with lemon juice, cornflour, vanilla extract, and maple syrup.
• Cook over medium heat, occasionally stirring, until the mixture is thick like jam and bubbles form in the pan - about 2 minutes.
• Pour the strawberry jam over the oat bars and spread evenly using a spatula.
• Use the 1/2 cup oat mixture you set aside to crumble on top of the jam.

Bake

• Bake the bar in the center rack of the oven for 20-35 minutes or until the top is golden brown and the jam is bubbly.
• Cool them down completely on a wire rack before slicing.

Storage

• Store in a sealed container in the fridge for up to 4 days or freeze and thaw them at room temperature.