Preheat oven to 160°Celsius. Grease and line an 8 inches by 4 inches loaf pan with parchment paper.
Dry roast the almond nibs over low heat or in the oven until they are lightly browned. Leave aside to cool.
Add flour, brown sugar, oats, salt and almond flour into a bowl and mix with a whisk.
Add butter and beat until the butter is well incorporated into the dry ingredients. The dough should come together into a ball.
Remove about ½ cup of the crust dough aside and press the remaining into the prepared loaf tin. Make sure the sides are slightly higher than the center.
Next, add the strawberry filling onto the crust evenly making sure it does not overflow on the sides.
To prepare the crumb topping, dry roast the almond nibs and add them to the ½ cup crust saved earlier and whisk for a few seconds until the mixture turns crumbly.
Sprinkle the crumble evenly all over the strawberry oats bar.
Bake for about 25 minutes at 160°Celsius. Remove the bar from the oven and let it cool in the tin for about 2 to 3 minutes before transferring to a wire rack to cool completely.
Cut the bar into smaller squares or bars as desired and serve.