1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.

2. Mix Dry Ingredients: In a medium bowl, combine the gluten free oats, gluten free flour, brown sugar, ground ginger, and salt. Whisk to combine.

3. Add Butter: Pour the melted butter over the dry mixture. Stir until the mixture forms moist, crumbly clumps and the dry ingredients are evenly coated.

4. Form Crust: Reserve 1/2 cup of the crumble mixture for the topping and set it aside. Press the remaining mixture firmly and evenly into the bottom of the prepared pan to form the crust.

5. Layer Filling: Scatter half of the diced strawberries over the crust. Sprinkle evenly with the cornstarch, lemon juice, and half of the granulated sugar. Scatter the remaining strawberries on top, followed by the remaining sugar.

6. Add Topping: Sprinkle the reserved 1/2 cup of oat crumble evenly over the strawberry layer.

7. Bake: Bake for 35–40 minutes, or until the fruit filling is bubbly and the oat topping is golden brown.

8. Cool: Allow the bars to cool completely in the pan on a wire rack. They need to set before slicing (chilling them in the fridge helps them slice cleanly).

9. Serve: Lift the bars out using the parchment paper overhang, slice into squares, and serve.