In a small pot, add diced fresh strawberries, maple syrup, lemon juice, lemon zest, and a pinch of sea salt. Place the pot over medium heat and simmer for 5-10 minutes, allowing the strawberries to soften and release their juices. Stir in the tapioca starch and continue cooking for an additional minute until the mixture thickens slightly. Set aside to cool.

Preheat your oven to 375°F (190°C). While the oven heats, line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal later.

In a large mixing bowl, combine rolled oats, almond flour, baking soda, and a sprinkle of sea salt. Pour in the maple syrup, melted coconut oil, and fresh lemon juice. Using your hands, mix everything together until evenly combined.

Reserve ½ to ¾ cup of the oatmeal mixture for topping later. Press the remaining oat mixture firmly into the bottom of the prepared baking dish to form an even layer.

Carefully pour the cooled strawberry filling over the oatmeal base, spreading it evenly. Sprinkle the reserved oatmeal mixture on top of the strawberry layer for a delightful crumbly texture.

Place the baking dish in the preheated oven and bake for 20-25 minutes until the edges turn golden brown. Remove from the oven and allow to cool completely on a wire rack.

Once cooled, lift the bars out of the baking dish using the parchment paper overhang and slice into squares.