Add coconut oil, egg, sugar and cinnamon into a bowl. Mix everything well using a wooden spoon. Now add in instant rolled oats and oat flour. Mix.
Pour ⅔ of the mixture into an 8 inch (20 cm) square pan with removable bottom. Press evenly with your fingers.
Bake in a preheated oven at 350ºF (175ºC), conventional mode, upper and lower heat, on lower ⅔ rack, for 15 minutes. Remove from the oven.
The Strawberry Filling
Meanwhile the base is cooking, lets make our coulis. Add strawberry chunks, sugar and lemon zest in a pan. Cook on medium high heat for a few minutes, just until the strawberry breaks down a bit and starts releasing some liquid.
Make a slurry by mixing lemon juice and corn starch. Add into the pan, stir until the coulis thickens. Remove from the heat.
Pour the coulis on the oat base and spread evenly. Now sprinkle the balance of oat mixture on top. Continue baking for another 25 minutes.
Cool completely before slicing to get a nice clean cut. If you don't mind, slice while still warm and serve with a scoop of vanilla ice cream. Oh yes!
Store in an air tight container, in the fridge. Last up to 3-4 days.
Freeze in air tight container or bag, best consumed within 2 months.