Preheat the oven to 350°. Line a 9x13 cake pan with parchment paper. Set aside.

In a medium mixing bowl, whisk the flour, almond flour, baking powder, and cinnamon together. Make sure it’s mixed well and set aside.

Beat the butter, granulated sugar, and brown sugar together in a separate large bowl with an electric hand mixer until it is fluffy.

Pour about a third of the flour mixture into the sugar mixture, and beat on medium speed until it is well mixed. Add in the rest of the flour mixture and continue beating until you have a rough dough.

Pour in the oats and knead them into the dough with your hands until they are evenly distributed.

Take about two-thirds of the dough, and press it into the base of the 9x13 pan.

Spread the strawberry preserves evenly over the dough, distribute the fresh strawberries pieces, and sprinkle the last third of the dough on top.

Bake in the preheated oven for 45-50 minutes, or until the crumbled dough on top is golden brown.

Rest the pan on a cooling rack until the bars reach room temperature. Cut into 16 bars.

Serve at room temperature.