Instructions

1. Preheat oven to 350 degrees F.
2. Line an 8×8-inch baking dish with parchment paper.
3. Add oats, almonds, salt, and coconut sugar to a food processor and pulse into a fine meal, making sure no large pieces remain. Stream in melted coconut oil until the a dough begins to form. It should stick together when pinched between two fingers.
4. Spread the dough out into the prepared baking dish, pressing down with your fingers until it is flat.
5. Bake the crust for 15 minutes.
6. Increase the temperature to 375 degrees F and bake for another 5 minutes. The crust should be golden brown.
7. While the crust is baking, chop up your strawberries into smaller pieces. Combine strawberries, corn starch and coconut sugar in a bowl and stir to combine.
8. Combine all ingredients for the crumble in one bowl; use your fingers to mix ingredients together until a crumble consistency forms.
9. Add strawberries to the pre-baked crust, making sure to leave all juices in the bowl, and spread into an even layer. Cover the strawberry layer with your crumble, making sure it is evenly covered.
10. Reduce oven heat back to 350 degrees F and bake for another 15-20 minutes, or until the strawberry topping is warm and bubbly and the crumble is golden brown.
11. Remove bars from oven and let cool completely. Once cooled, lift bars from pan and slice into 16 even squares.
12. Store bars in a well sealed container in the fridge. (I prefer these a little chilled and eaten right out of the fridge!)