Crumble is such a fantastic dessert, always a winner if you ask me! And how amazing is it to enjoy a healthy version of it for breakfast? I made a healthy berry crumble with oats.
A delicious, fruity breakfast that’s packed with fiber. And the best part? It’s super easy to make.
Why you’ll love this recipe
- Dessert for breakfast, what more could you want?
- The ultimate comfort food for fall or winter, but it’s just as good in summer.
- Only 350 calories per serving
- Gluten-free, dairy-free, vegan, and low FODMAP
The ingredients of the healthy berry crumble
- Oats: The base of the crumble is quick oats. Be sure to use certified gluten-free oats if you need to eat strictly gluten-free.
- Coconut oil: I use coconut oil for the crumble topping, but you can also swap it for butter.
- Maple syrup: Maple syrup sweetens the crumble topping. If you’re not following the low FODMAP diet, you can use another sweetener like honey, but that’s not suitable for the FODMAP diet.
- Strawberries and raspberries: I use strawberries and raspberries because both are low FODMAP fruits. Feel free to use other fruit you like; blueberries are also delicious. I usually go for frozen fruit since it’s cheaper and always available.
How to make the healthy berry crumble with oats
Step 1. Heat the strawberries and raspberries in a small saucepan. Add 2 tbsp water and 1 tbsp cornstarch to help thicken the mixture.
Step 2. In a bowl, mix the oats, a pinch of salt, melted coconut oil, and maple syrup.
Step 3. Add the fruit mixture to a small baking dish and spread the crumble mixture evenly on top. Bake at 350°F (180°C) for 30–35 minutes.
Step 4. Serve warm. Tastes amazing with a little lactose-free yogurt. This recipe makes 2 servings.
Storage instructions
Let the crumble cool completely and store it in an airtight container in the fridge. It will keep for 4–5 days. You can easily double the recipe if you want to make a bigger batch.
To reheat, pop it back in the oven for 5 minutes at 350°F (180°C) or warm it in the microwave for a couple of minutes.
More crumble recipes
Love having crumble for breakfast? Try my healthy pumpkin spiced crumble too!
Prefer crumble as a dessert? Then you might also like:
- Low FODMAP rhubarb crumble
- Gluten-Free strawberry raspberry crisp
- Low FODMAP apple crumble bars
- Gluten-Free blueberry crumble bars
- Gluten-Free lemon curd crumble bars
Gluten-free healthy berry crumble
- Total Time: 45 min
- Yield: 2 1x
- Diet: Gluten Free
Description
A delicious gluten-free berry crumble with oats. A healthy breakfast with only 350 calories. Low FODMAP and vegan.
Ingredients
- 130 g (3/4 cup) strawberries*
- 110 g (7/8 cup) raspberries*
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp maple syrup
- 80 g quick oats (1 cup minus 1 tbsp)
- 1 1/2 tbsp coconut oil, melted
- A pinch of salt
Instructions
-
Preheat the oven to 350°F (180°C).
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Heat the strawberries and raspberries in a small saucepan until they soften. Mash them slightly with a fork. Add 2 tablespoons of water and 1 tablespoon of cornstarch. Stir well and let it simmer on low heat for another 2 minutes.
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Melt the coconut oil. In a bowl, combine the oats, coconut oil, maple syrup, and a pinch of salt. Stir until you have a sticky mixture.
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Spread the fruit mixture into a small baking dish and sprinkle the crumble mixture evenly on top.
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Bake for about 30–35 minutes, until the topping is crisp and lightly golden.
Notes
*Strawberries are limited low FODMAP up to 65 g per serving. Raspberries up to 58 g per serving. If you stick to the amounts in this recipe, one serving (half of the recipe) is low FODMAP.
**Be sure to use certified gluten-free oats/oat flour if you need to eat strictly gluten-free.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Oven
- Cuisine: International
Nutrition
- Serving Size: 1 serving (1/2 of the recipe)
- Calories: 349
- Fat: 13
- Carbohydrates: 56
- Fiber: 7
- Protein: 6
12 Comments
It was confusing when the directions stated grams, I cook using tablespoons, teaspoons, cups etc.
Would be most helpful if your recipes contained similar instructions. I will not be able to use your
recipes as written in the future and they look so special!
Hi Veronica, I am in the Netherlands and here we do everything in grams. So for me it would be highly inconvenient to make my recipes in grams, as I never cook like that. Personally I think it is also better to measure using grams, especially when you are on the low FODMAP diet because you have to stick to specific serving sizes. Measuring in cups is less accurate. If you Google a bit, you can easily find websites where you can convert grams to cups and vice versa. That’s what I always do too when I make American recipes 😉
There is no indication of whyat size oven dish to use. Do you have a recommendation? I really want to make this! It looks delicious!
I came across this recipe whilst looking for a low FODMAP crumble. I substituted the strawberries for blackberries (as wild blackberries are in season here in the UK at the moment), the cornstarch for chia seeds, butter for coconut oil and I baked mine in ramekin dishes to make individual portions. It was delicious ?, with just the right amount of sweetness. Thank you!
We loved this! Will make again
Hello! What was the size of the oven dish you used? Thank you in advance!
I use a round oven dish with a diameter of 15 cm (5.9 inch)
Hi Karlijn, this looks lovely and I’d really like to try and make it! I wondered if you know if it keeps well? As it would just be me eating, can I make 2 portions ahead and eat the other the next day? Thanks!
Yes that’s possible. You can store the leftover serving in the fridge and heat it up in the oven the next day.
I swapped half the strawberries for pineapple to mine so it was more low-FODMAP friendly and it was great! I baked mine in recycled Gü desert jars so my yield was 3 not 2. I love that the ingredients are listed in metric; it was so easy to make.
Love this! It’s hard to find a recipe for my food requirements that everyone else enjoys. I usually use blueberries instead of raspberries because that’s what I have on hand. And I wish all recipes had ingredient measurements using a scale – so much more precise and less to clean up!! Thanks for sharing this!
So happy to hear! And yes, I totally agree, I think working with measurements using a scale works so much easier and is more accurate.