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
Scale
- 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