Strawberry oat squares

Vegan and wheat free.
Makes 16 squares.

Original post (with pictures) here.

For the filling

1 punnet (250g) fresh strawberries, washed, stems removed and cut in half
2 tbsp water
2 tbsp coconut flour
1 tsp vanilla

For the base and topping

1/2 cup + 1/2 cup rolled oats, divided
1/4 cup sesame seeds
1/4 cup coconut flour
1 tbsp vanilla
1 tsp baking powder
1/4 - 1/2 tsp cinnamon
1/2 cup unsweetened almond milk (or milk of choice)
1 tbsp + 1 tbsp maple syrup, divided

1. Preheat your oven to 180'C and line a square baking dish with baking paper.
2. Place the filling ingredients in a medium saucepan and roughly mash the strawberries. Bring the mixture to the boil. Reduce heat immediately and simmer for approximately 10 minutes, uncovered and stirring regularly, until the mixture thickens. Set the filling aside while you prepare the base and topping.
3. In a food processor, process half of the oats (1/2 cup) and the sesame seeds until finely processed. Transfer to a large mixing bowl and add the remaining oats, coconut flour, vanilla, baking powder, cinnamon, milk and 1 tbsp maple syrup. Mix well.
4. Transfer approximately two-thirds of the mixture into the bottom of your lined baking dish. Press down firmly.
5. Pour the filling over the base and smooth out evenly. Cover with the remaining oat mixture, and then drizzle the remaining 1 tbsp maple syrup across the top.
6. Bake for 25 minutes or until golden. Allow to cool before cutting into squares. Store in the refrigerator.