Place oats in bowl of a food processor and process, about 20 seconds, until oats resemble a fine powder. Add flour, flaxseed, sugar, cinnamon and salt and process 10 seconds, until well combined.

Add coconut oil and pulse 10 times or until mixture is coarse and pea-size lumps of coconut oil are visible. Add egg and milk and pulse 10 times or until well combined.

Scrape down sides of food processor as needed.Shape dough into two, equal-size balls (about 8 ounces each) and place in center of 2 separate gallon-size resealable plastic bags. Use your hand to flatten dough slightly. Starting with one bag, place on a work surface and use a rolling pin to roll out dough to all four corners of bag.

Open bag to remove air bubbles and wrinkles and then reseal. (You may need to do this several times). Place flattened dough in freezer and repeat with other dough ball.

While dough is freezing, make filling. Place strawberries in bowl of a food processor. Process until chunky, but not pureed, about 5 seconds. Transfer mixture to medium-size saucepan. Stir in sugar and salt. Place over medium heat and bring to a simmer, stirring frequently. Lower heat and simmer, stirring frequently, until mixture thickens and reduces slightly, 15 minutes. In a small bowl, whisk together lemon juice and cornstarch until well combined. Stir into berry mixture. Continue to simmer, stirring constantly, until mixture thickens, about 3 minutes. Transfer to a bowl and chill in refrigerator.

Preheat oven to 375˚F.

Once dough is frozen, remove one sheet. Let thaw about 1 minute. Use kitchen shears and cut dough into 12 equal rectangular pieces. (A ruler will come in handy!) Place rectangles back in freezer and repeat process with next sheet of dough. Place all rectangles back into freezer. (Firm dough is easier to work with than soft.)

Line two baking sheets with parchment paper. Working one sheet at a time, take 12 rectangles from freezer and remove plastic. Use kitchen shears or a knife to cut any remaining edges of the bag. Place 6 rectangles on lined baking sheet. Place a scant tablespoon of strawberry filling in the middle of each and spread gently with a knife, maintaining a ½-inch border. Place remaining rectangles on top and seal edges with tines of a fork. Use a toothpick to poke 6 holes on the top of each pastry. Lightly brush pastries with egg wash.

Bake about 18 minutes, or until golden brown and crispy. Repeat with remaining dough and filling. Transfer pastries to a wire rack and cool.

Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD from MealMakeoverMoms.com