Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it lightly or lining it with parchment paper.

In a large mixing bowl, combine gluten-free rolled oats, almond flour, baking powder, and salt. Whisk until well mixed.

In a separate bowl, melt butter or coconut oil and let it cool slightly. Add maple syrup and eggs, whisk until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined, maintaining a slightly lumpy texture.

Fold in the strawberries gently to distribute them throughout the mixture.

Transfer the mixture to the prepared baking pan, pressing it firmly into an even layer. Bake for 25-30 minutes.

Check for doneness; edges should bubble, and the top should be light golden brown. A toothpick should come out clean.

Remove from oven and cool in the pan for 15-20 minutes. For firmer bars, refrigerate before slicing.