• Preheat the oven to 350°F (180°C). Spray oil on an 8-inch x 8-inch square baking dish and set it aside.
• Prepare the flax egg - stir 1 tablespoon of flax meal and 3 tablespoon of lukewarm. Set aside 10 minutes until a gooey texture forms
• In a large bowl, combine the Oats, Baking Powder, Salt, chia seeds, and Cinnamon.
• Whisk in flax egg, almond milk, almond butter, vanilla extract, and maple syrup.
• Fold in sliced strawberry, coconut, and chocolate chips and stir to combine evenly.
• Pour the strawberry oat mixture into the prepared baking dish.
• If you like, sprinkle extra strawberry slices on top of the dish.
• Bake on the center rack for 40-45 minutes or until the center is set, not jiggly, and the sides are golden brown.
• Cool in the baking dish for at least 15 minutes before serving.

Storage

• Cool down completely and store in the fridge, in its baking dish covered with a piece of foil for up to 4 days.

Serving

• Serve cold or lukewarm with a drizzle of peanut butter or cashew butter.