Mix together the graham crackers, brown sugar, oat flour, vanilla, salt, and cinnamon in a medium bowl. Set aside.

In a large skillet, melt the butter over medium-low heat. Add the graham cracker mixture and cook, stirring constantly, until the crumbs are completely moistened and starting to turn golden brown, about 5 minutes. Take care not to burn the crumbs.

Transfer to a baking sheet to cool slightly.

Toss the strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium-low heat, stirring, until the strawberries start to release their juices, about 3-5 minutes. Whisk the corn starch with the water to make a slurry and slowly pour it into the strawberries while stirring. Cook for an additional 1-2 minutes until the syrup thickens, but the strawberries are still holding their shape. Set aside to cool slightly.

Transfer the cooked strawberries into a large serving dish or spoon into individual bowls. Sprinkle graham cracker crumbs over the top as desired. Serve warm with vanilla ice cream.