If you have a bounty of fresh strawberries and want a simple, healthy dessert (or a sweet breakfast option), try this gluten-free, flourless oatmeal strawberry crumble. Made with oats, nuts, a touch of maple syrup and a little coconut oil or butter, it’s lightly sweet, naturally textured, and easy to meal-prep for the week. The crumble uses no regular flour and only a few tablespoons of maple syrup, keeping the sweetness balanced and the recipe more wholesome than a traditional crumble.
To make it, chop fresh strawberries and top them with a crumbly mixture of ground oats and nuts bound with melted coconut oil (or butter) and maple syrup. Bake until the nuts are toasted and the fruit is bubbling. Serve warm with plain or full-fat Greek yogurt for a balanced treat, or with a scoop of vanilla ice cream when you want something indulgent. This recipe is flexible: you can swap nuts, adjust the maple syrup to taste, and store leftovers in the fridge for several days.
Oatmeal Strawberry Crumble
A simple, flourless crumble made from oats and nuts that lets fresh strawberries shine. Lightly sweet and naturally gluten-free, it’s great for dessert or a morning treat.
10 minutes
20 minutes
30 minutes
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
- 10 oz / 280 g fresh strawberries, chopped (about 2 cups)
Instructions
- Place the oats and cashews in a small high-speed blender or nut grinder and process until they form a coarse flour. Pulse carefully so you don’t turn the mixture into a paste.
- Transfer the oat-nut flour to a bowl and stir in the melted coconut oil or butter, cinnamon and maple syrup. The mixture should be crumbly but able to hold small clumps when pressed between your fingers.
- Add a pinch of salt and, if the mixture is too dry, stir in up to 1 tablespoon water to help it come together. Taste the crumbs and add a little more maple syrup if you prefer it sweeter.
- Preheat the oven to 350°F / 180°C. Lightly oil a small baking pan so the fruit juices won’t stick as it bakes.
- Place the washed, hulled and chopped strawberries into the prepared pan. Sprinkle the vanilla sugar (or a little vanilla extract) over the berries and gently shake or toss the pan so the fruit is evenly coated.
- Use your hands to break the oat-nut mixture into uneven crumble pieces and scatter them over the strawberries until the fruit is mostly covered.
- Bake for 20–25 minutes, or until the topping is golden and the strawberry juices are bubbling around the edges. If you prefer a crunchier top, bake a few minutes longer while watching closely.
- Remove from the oven and let the crumble cool for a few minutes so it sets slightly. Serve warm with Greek yogurt, milk, or a scoop of vanilla ice cream for a richer treat.
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently before serving if you like it warm.
Notes
*You can swap cashews for other nuts such as almonds or hazelnuts. If you use softer nuts like pecans or walnuts, you may need slightly less butter or coconut oil because they pack more natural oil.
For a gluten-free result, ensure your oats are certified gluten-free. Adjust the sweetness to your taste—fresh ripe strawberries can make the crumble sweeter, so taste before adding extra maple syrup.
This crumble keeps well and makes an excellent make-ahead breakfast: portion it into containers and reheat for a quick morning treat.
Step-By-Step Oatmeal Strawberry Crumble
Grind the oats and cashews into a coarse flour, then mix with the melted coconut oil (or butter), cinnamon and maple syrup. The mixture should be crumbly but pack together when pressed. Add a pinch of salt and a splash of water only if needed to reach the right consistency. Taste and adjust sweetness as needed.
Preheat the oven to 350°F / 180°C. Oil a small baking dish, add the chopped strawberries and a sprinkle of vanilla sugar, then top with the crumble mixture. Bake until golden and bubbly, then allow to cool briefly before serving.
Bake for 20–25 minutes until the topping is golden brown. Remove from the oven and let it cool slightly so the filling sets. Serve warm with yogurt or ice cream.
Store leftovers in an airtight container in the refrigerator for 3–4 days and gently reheat before serving if desired.
More Healthy Crumble Recipes:
- Healthy Breakfast Apple Crumble
- Easy Cherry Crumble
- Oatmeal Fig Crumble Bars