Place ¼ cup quinoa flakes in a food processor and process until powdered. Transfer to bowl and toss with remaining quinoa flakes, coconut, almonds, 2 tablespoons sugar and cinnamon. Drizzle with coconut oil and syrup and mix until the texture becomes crumbly.
In a large bowl combine strawberries, remaining sugar, lemon juice and arrowroot powder. Toss until well combined.
Divide strawberry mixture into six individual ramekins. Top with quinoa mixture and bake for 20 minutes.