Combine the strawberries, lemon juice and coconut sugar in a medium sized bowl, stir slightly. Pour the strawberries into a colander or fine mesh strainer. Place over bowl you just mixed everything in and and set aside until later.
Preheat oven to 350 F/180 C. Lightly grease or line an 8x8inch baking tin.
In a large bowl whisk together the oats, flour, baking powder, salt and cinnamon. Stir in the maple syrup and coconut oil until combined.
Measure out about 3/4 of the dough and press into the bottom of a greased or lined 8x8in square pan.
Spoon the strawberry mixture evenly onto of the bottom crust. Take the remaining 1/4 of the dough and sprinkle it over the top of the fruit.
Place the pan bake in the oven and bake for about 30 minutes or until the top comes out golden brown.
Cool for at least 10 minutes before cutting into slices and store in an airtight container for up to five days.
Notes:
You can use cold butter in place of coconut oil but you'll need to add another 2-3 tablespoons to the dough.
