Directions1) Make the strawberry filling first by mixing the cornstarch with the warm water until all of it has dissolved and there are no more clumps. It should resemble milk. Set aside. Combine the strawberries, maple syrup, and sugar together in a small saucepan over medium heat. Bring to a boil and stir well. Remove from heat and stir in the pre-mixed cornstarch. Whisk until all clumps are gone and set aside to thicken and cool.
2) Preheat the oven to 325 degrees. Line and 8x8 baking pan with aluminum foil. You want enough overhang on the foil to create "handles." Set aside.
3) In a large bowl, combine the quick oats, cinnamon, almond butter, maple syrup, apple butter and beaten egg. Mix until all of the oats are moistened. Reserved 1/2 cup of the oat mixture. Press the remaining oat mixture into prepared baking pan evenly. Spread the strawberry filling on top. Take the reserved 1/2 cup oat mixture, add the sliced almonds. Crumble this over the strawberry filling and, using the back of the spatula, press the topping down firmly into the strawberry filling. You want to make sure it sticks well.
4) Bake for 25-30 minutes. The topping will be lightly browned. Allow to cool completely before cutting into squares.