In a small bowl, mix together the almond flour, oats and coconut sugar. Add in the coconut oil and use your hands to mix, until you have a crumbly mixture.
Spread the crumbs on a microwave safe plate and microwave for 1 minute. Stir and then microwave an additional 45 seconds. Place the plate into the refrigerator to let the crumbs harden *
In a medium sauce pan, combine the strawberries, rhubarb, agave and water on medium heat. Simmer for 6 minutes, and then mash everything together. Cook an additional 9-10 minutes, stirring FREQUENTLY, until the mixture reduces and thickens. Stir a lot so the bottom doesn't burn.
Once reduced, divide the sauce been 2 large cups.
In a medium bowl, stir together the oats and the cinnamon. Stir in the almond milk, and then divide the oats between the 2 cups.
Refrigerate for at least 6 hours to overnight to let the oats absorb the liquid.
In the morning, divide the crumbs between the cups, stir everything together and DEVOUR!
*I have not tested this in the oven, so I can't advise you cooking time and temperature.