Step 1

Pre-heat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper and set aside.  Prepare you flax egg by adding one tablespoon ground flax seed to a small bowl with 2 1/2 tablespoons water.  Mix together well and let sit for at least 5 minutes.

Step 2

In a medium sized bowl, mix together the flour, cinnamon, baking soda and salt. In a large bowl, cream together the coconut oil and coconut sugar until well combined, about 1 minute. Next, add the vanilla, almond milk and flax egg and beat again until combined.

Step 3

Pour the dry flour mixture into the wet mixture and beat with an electric mixer until the dough is crumbly in texture but holds together when you squeeze it between your fingers. Add the oats and mix again just until oats are mixed in.  Sometimes it is easier to get in there with your hands to make sure all the oats are mixed in well.

Step 4

Add the diced strawberries and rhubarb to a medium sized bowl.  Next, add in the granulated sugar, lemon juice and cornstarch.  Mix together until sugar and cornstarch have been completely mixed in.

Step 5

Set aside about 1 1/2 cups of the oat batter. Press the remaining batter into the bottom of the parchment lined pan.  You want to make sure to get an even layer that covers the entire bottom of the baking dish.  Pour strawberry and rhubarb mixture on top and spread it out into an even layer.  Use your fingers to evenly sprinkle the reserved dough crumbles on top.

Step 6

Place into your pre-heated oven and bake until the top is golden brown and the bottom is completely cooked through, 40-45 minutes.

Step 7

Remove from the oven and let cook completely.  You can eat these bars warm, they will just be a little harder to handle.  I prefer to cool my bars for at least a couple hours, but overnight is best.  Once bars are cooled, remove from the pan and cut into pieces.  Enjoy by themselves or topped with vanilla ice cream.