Preheat over to 350° F. Line 8x8 baking pan with parchment paper. Set aside.

Combine oats, flour, ginger, nutmeg and salt in a medium size bowl.

In a separate microwaveable bowl or glass measuring cup, melt the coconut oil enough to be a liquid without getting it too hot. About 20 seconds in the microwave.

Add maple syrup, lemon juice, and almond extract to the melted coconut oil.

Pour wet ingredients into dry ingredients, stirring as your pour. Stir until everything is well combined.

Pour most of the mixture into the pan, leaving about a handful in the bowl for later.

Taking a silicone spatula or using your hands, firmly press the mixture into the pan. The better it is pressed together, the better it will stay together after being cooked.

Chop strawberries and add to the top. Lightly press them into the oat mixture. Take the leftover mixture and sprinkle it on top and lightly press down, making sure everything is compacted together.  

Sprinkle lemon zest or ground lemon over the top.

Cook in the over for about 25 minutes or until the edges turn golden brown. 

Once done, let the bars cool down before removing them from the pan. Cut into squares/bars and either wrap them individually in plastic wrap for an easy to-go snack or place all of them in an airtight container.

Store in the fridge for up to 2 weeks.