Single-Serve Strawberry Crisps (Vegan, GF-Friendly)
- Georgina Cahill
- Jul 31, 2020
- 2 min read
Updated: Aug 29, 2020
Disclosure: This post may contain affiliate links
Looking for the perfect summer treat? Not looking for a bowl of refined sugar? Then look no further than these individual, healthy, strawberry crisps!
These bowls of warm, jammy strawberries and crunchy oats can double as dessert or breakfast. They’re loaded with fiber from the berries and oats, healthy fats from the nuts and coconut oil, and are sweetened naturally with date syrup. On top of that, they make your house smell like homemade jam. What’s not to love?
They’re also very easy to make. There’s just a few minutes of hands on time and then your oven takes over to do all the heavy lifting for you. You can speed up the time even more by baking these all in one ceramic dish, rather than portion them out individually. This leaves you with more time to catch fireflies, run through sprinklers, or just soak up some vitamin D.
I like topping mine with some Greek yogurt for an extra protein boost. If you’re leaning more towards the indulgent side, I wouldn’t hold it against you to add a scoop of vanilla ice cream on top. Yum.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 2-3 Servings
Ingredients:
420 g - Frozen Strawberries - Defrosted*
18 g - Tapioca Starch
50 g - Date Syrup - Divided - Sub liquid sweetener of choice
45 g - Rolled Oats - Use gluten free if needed
30 g - Oat Flour
25 g - Almonds - Roughly chopped
15 g - Puffed Kamut - Sub puffed cereal of choice for gluten free
15 ml - Coconut Oil
1 tbsp - Lemon Juice
¼ tsp - Kosher Salt
¼ tsp - Cinnamon
Instructions:
Preheat the oven to 350F.
In a bowl, mash strawberries until the consistency of chunky jam. Add in 20 g date syrup and lemon juice. Stir. Mix in tapioca starch. Set aside.
In a separate bowl, mix together rolled oats, oat flour, almonds, puffed kamut, salt, and cinnamon.
In a small bowl, mix together remaining date syrup and coconut oi.
Add the date syrup and coconut oil to the oat mixture. Stir until oats are evenly coated.
Pour strawberries into individual ceramic dishes or one large ceramic baking dish. Top with oat mixture.
Bake for 23-25 minutes or until oats are golden brown.
Remove from the oven and allow to cool for 5-10 minutes before serving.
Top with yogurt or ice cream and enjoy!
*Notes:
Fresh strawberries work as well, but you may need to add 1-2 tbsp of water as frozen strawberries release more water.
Need something else sweet to meal prep for breakfast? How about this Peanut Butter Banana Baked Oatmeal?
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