Low FODMAP healthy strawberry crumble
New Year’s day and Sunday morning together are a good reason for an extra special breakfast. Therefore I already wanted to share an idea for your New Years breakfast today because I guess tomorrow morning you won’t feel like reading my blog 😉
To start the new year off well, I created a healthy recipe: a delicious healthy strawberry crumble.
The crumble is made of oats, oat flour and a little butter and maple syrup. You can also substitute the butter for coconut oil, that makes this recipe dairy free and vegan.
For the fruit layer I used deep-frozen strawberries, but you can use lots of different fruits.
This crumble is also great with blueberries, raspberries (note that these two are only low FODMAP up to a limited amount) or pineapple.
A portion of this healthy strawberry crumble is only 300 calories, so you can enjoy it without guilt 😉
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Low FODMAP Healthy Strawberry Crumble
- Total Time: 45 mins
- Servings: 2 1x
Description
A delicious healthy strawberry crumble with a crumble layer of oatmeal and oat flour and warm strawberries. A perfect start of the day!
Ingredients
- 225 g strawberries (I used deep-frozen strawberries)*
- 1 tbsp (10 g) cornstarch
- 2 tbsp water
- 2 tbsp (30 ml) maple syrup
- 60 g oats
- 20 g oat flour** (another gluten-free flour is also possible)
- 20 g butter or coconut oil, melted
- Pinch of salt
Instructions
- Pre-heat the oven to 180 degrees Celcius (350 Fahrenheit).
- Heat the strawberries in a small pan until they have softened. Mash them a little bit with a fork. Add two tablespoons water and one tablespoon cornstarch. Stir through and leave the strawberries to simmer for 2 minutes on low heat.
- Melt the butter. Put the oats, oat flour, melted butter or coconut oil, salt and maple syrup together in a bowl. Stir until you have a sticky crumble mixture.
- Put the strawberries into an oven dish and divide the crumble on top.
- Bake the crumble for 30-35 minutes in the oven until the top has become crunchy and brown.
Notes
*Strawberries have been retested and they are low FODMAP up to 65 gram per serving. If you want to eat half of this recipe as your breakfast or as a dessert, you can best use fewer strawberries and add some other kind of low FODMAP fruit. Or if you know that you tolerate more strawberries at a time, you can also eat a larger serving of this recipe.
**Use certified gluten-free oats/ oat flour if you have to eat strictly gluten-free.
- Prep Time: 10 mins
- Cook Time: 35 mins
Nutrition
- Calories: 316
- Fat: 12
- Carbohydrates: 48
- Fiber: 6
- Protein: 6
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
10 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.