Pour 0,5-1 cm of water into a pan and add the strawberries. Heat over medium heat. Stir and crush the strawberries occasionally with a wooden kitchen spatula. Meanwhile, prepare the remaining ingredients.

Finely chop the nuts.

Place the oats, nuts, flour, and baking powder in a bowl. Mix together.

Add honey, oil, and a little water. Stir and mash until the ingredients are combined.

Transfer the mixture onto a baking tray lined with parchment paper and form it into a neat, flat cookie. Place in an oven preheated to 180 degrees Celsius and bake for 10-15 minutes. Simmer the strawberries until they reach a puree consistency (about 10-15 minutes). If necessary, add a bit more water during cooking or increase the heat to evaporate any excess.

Assemble the slightly cooled cookie, strawberry puree, and marshmallows into "blood-stained" jaws.