Preheat oven to 350 degrees F. Line a square (9x9) pan with parchment paper and spray the sides and bottom with non-stick spray (these two steps help insure that the bars will be easy to remove from the pan).
Prepare the Homemade Strawberry Chia Jam (it's so easy!) or use your favorite store-bought version. Once finished, set aside to cool.
To prepare the oat base and crumble topping, first prepare the flax egg. In a small bowl mix 1 tablespoon chia seeds with 4 tablespoons warm water and set aside.
In a large bowl, mix the dry ingredients for the oat base: oats, all purpose flour, whole wheat flour, baking soda, salt, ground cinnamon and brown sugar. In a smaller bowl, whisk together the melted coconut oil, melted butter, maple syrup, almond milk and chia egg until fully combined. Add the wet mixture to the dry mixture and mix well (I had to use my hands). Set aside 3/4 cup of the dough for for topping.
Grab your prepared pan and pour the oat mixture into the pan. Gently smooth out oat mixture and press down with fingers (if you have a pastry roller, use it) so that it is in an even flat layer on the bottom of the pan. Pour on Strawberry Chia jam and smooth out with a spoon. Finally, sprinkle on the remaining 3/4 cup oat mixture over the top of the jam and 1 tablespoon of coconut flakes.
Bake in preheated oven for 30-35 minutes. Remove and allow bars to cook for at least 30 minutes before serving (I stored mine in the refrigerator for a few hours before digging in. I prefer my fruit desserts cold).