Preheat the oven the oven to 425 °F and line with parchment paper or lightly grease a baking sheet. In a small saucepan, melt the butter on low heat.
Meanwhile, mix together the flour, oats, brown sugar, baking powder, salt, and cinnamon. Beat together the egg and the milk. Make a well in the dry mixture and pour in the beaten egg and the melted butter. Stir until well blended. Stir in the strawberries until evenly distributed.
Using your hands, form roughly 1/3-cup-sized pucks (or plops, as my mom says) of dough and place about an inch apart on the baking sheet. Generously sprinkle the tops with raw sugar. Bake for 10-12 minutes or until lightly browned on top. Serve warm. They can be stored for a day or so in an airtight container but these are best enjoyed soon after baking.