Preheat the oven to 350 degrees F. Grease a 9" baking pan and set aside.
In a large mixing bowl, whisk together the dry ingredients. Mix in the maple syrup and coconut oil and crumble with your hands until it resembles a coarse, sandy texture. Reserve 1/2 cup of the dough for the topping.
Stir in the flax egg then transfer the dough into the greased baking pan and press it evenly into the pan. Bake for 15 minutes.
Spread the strawberry jam evenly over the layer of dough, leaving a little at the edges so it's easier to remove from the pan. Sprinkle with the reserved oat topping.
Bake in the center of the oven for 20 - 25 minutes until the crumble topping is golden brown. Cool completely before cutting into squares and serving.
If desired, drizzle with melted coconut butter for a glazed/icing effect!