If you’ve got too many fresh strawberries to handle right now and want a healthy dessert to switch things up – make this easy gluten-free oatmeal strawberry crumble. You can even meal prep it for the week – for whenever you need something sweet. We’re using no regular flour and only a few tablespoons of maple syrup to sweeten the whole thing up.
You basically need to chop up the fresh berries and top them with a crumble made out of oats, nuts, maple syrup and some coconut oil. Then bake.
It’s SO good and it’s actually healthy enough to eat in the morning if you love a sweet breakfast.
I usually serve it for dessert with some full-fat Greek yogurt, sometimes milk can go well with it too. And of course, for a sweeter treat, heat the strawberry crumble up and serve with some vanilla ice cream.
Here’s the recipe and you’ll find some step-by-step photos below.
Oatmeal Strawberry Crumble
This is the best dessert recipe to make with fresh strawberries! Use nuts, oats and fresh fruit to make this delicious, flourless, gluten-free healthy oatmeal strawberry crumble.
Ingredients
- 1 cup oats
- 1 cup cashews*
- 2 1/2 tbsp maple syrup (or to taste)
- 1 tbsp butter or coconut oil, melted
- pinch of salt
- 1/2 tsp cinnamon
- 1 tbsp water (optional)
- 1 tsp vanilla sugar
- 10oz/280g fresh strawberries, chopped (about 2 cups)
Instructions
- Grind the oats and the cashews using a small high-speed blender or a nut grinder into a flour.
- Mix with the coconut oil, cinnamon and maple syrup. The dough should be crumbly, but it should stick together and you should be able to shape it into crumbs.
- Add a pinch of salt and 1 tbsp water if too crumbly (I didn't add any water). Taste test to see whether the dough is sweet enough and if needed add a tsp or so of maple syrup.
- Preheat the oven to 350F/180C.
- Oil a small baking pan and add in the fresh, washed and cut up strawberries. Sprinkle some vanilla or vanilla sugar and shake the pan to cover the berries.
- Add the dough, shaping crumble pieces with your fingers, place on top of the berries to cover.
- Bake for 20-25 minutes or until golden brown.
- Take out, let cool off a bit, so that you don't burn your tongue, then enjoy as is or with yogurt/ice cream.
- Store leftovers in an airtight container in the fridge for 3-4 days.
Notes
*you can also use other nuts of choice, but if using pecans or walnuts, you might need to add a bit less butter/coconut oil.
Step-By-Step Oatmeal Strawberry Crumble
Grind the oats and the cashews using a small high-speed blender or a nut grinder into a flour.
Mix with the coconut oil and maple syrup. The dough should be crumbly, but it should stick together and you should be able to shape it into crumbs. Add a pinch of salt and the water if needed. Taste test to see whether the dough is sweet enough and if needed add a tsp or so of maple syrup.
Preheat the oven to 350F/180C.
Oil a small baking pan and add in the fresh, washed and cut up strawberries. Sprinkle some vanilla or vanilla sugar and shake the pan to cover the berries.
Add the dough, shaping crumble pieces with your fingers, and place on top of the berries to cover.
Bake for 20-25 minutes or until golden brown. Take out, let cool off a bit (so that you don’t burn your tongue) then enjoy as is or with yogurt/ice cream!
Store leftovers in an airtight container in the fridge for 3-4 days.
