In saucepan, combine strawberries, lemon juice, ginger, 1/2 tsp cinnamon, and 1/8 tsp salt; simmer on medium heat for 5 minutes, stirring occasionally. Gently mash strawberry mixture into a pulpy purée. Add maple syrup and cornstarch to fruit mixture, bring to slight boil, and cook for 2 minutes, until sauce thickens; set aside for 10 minutes.

Heat oven to 350 F. Grease 8 x 8 inch baking pan or line with parchment paper.

In large bowl, combine oats, flour, nuts, brown sugar, cocoa powder, baking soda, remaining 1/2 tsp cinnamon and remaining 1/8 tsp salt. Stir in oil until everything is moist. Reserve a bit less than half of crust mixture and pat down remaining crust mixture into prepared baking pan. Spread fruit mixture over crust and spread remainder of crust mixture evenly overtop strawberry mixture.

Bake in preheated oven for 35 minutes, or until top is golden brown. Let cool in pan for several minutes before slicing.