If you have an abundance of fresh strawberries and want a simple, healthy dessert (or a sweet breakfast), try this gluten-free oatmeal strawberry crumble. It uses no wheat flour and just a few tablespoons of maple syrup for sweetness. It also reheats well and can be prepped ahead for easy weekday portions.
The method is straightforward: chop fresh strawberries and top them with a crumbly mixture of oats, nuts, maple syrup and melted coconut oil or butter, then bake until golden. The result is a naturally sweet, textured crumble that pairs beautifully with yogurt, milk or ice cream.
I often serve this as an evening dessert with full-fat Greek yogurt, but it’s also satisfying warmed up with a scoop of vanilla ice cream for a more indulgent treat.
Below is the full recipe with clear step-by-step instructions and photos to guide you.
Oatmeal Strawberry Crumble
This flourless, gluten-free crumble highlights fresh strawberries with a crunchy oat-and-nut topping sweetened lightly with maple syrup.
10 minutes
20 minutes
30 minutes
Ingredients
- 1 cup oats
- 1 cup cashews* (or other nuts of choice)
- 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
- Preheat the oven to 350°F (180°C).
- Grind the oats and cashews in a small high-speed blender or nut grinder until they form a coarse flour.
- Transfer the ground mixture to a bowl and stir in the melted coconut oil or butter, cinnamon and maple syrup. The mixture should be crumbly but slightly sticky so you can form crumbs with your fingers.
- If the mixture is too dry, add a tablespoon of water. Add a pinch of salt and taste; adjust sweetness with a little more maple syrup if needed.
- Oil a small baking pan and add the washed, chopped strawberries. Sprinkle with vanilla or vanilla sugar and toss gently so the berries are evenly coated.
- Use your fingers to shape the oat mixture into crumble pieces and scatter them over the strawberries, covering them evenly.
- Bake for 20–25 minutes or until the top is golden and the berries are bubbling.
- Remove from the oven and let cool slightly so it sets and you won’t burn your tongue. Serve warm with yogurt or ice cream, or enjoy as is.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
Notes
*You can substitute other nuts if preferred. If using pecans or walnuts, you may need slightly less butter or coconut oil because they are oilier.
Step-By-Step Oatmeal Strawberry Crumble
Grind oats and nuts into a coarse flour using a small blender or grinder, then combine with the melted fat, maple syrup and spices until crumbly and slightly cohesive.
Preheat oven to 350°F (180°C). Place the prepared berries in the oiled pan, top with the crumble and bake until golden and bubbling.
Bake 20–25 minutes until the top is golden. Let cool briefly, then serve warm with yogurt or ice cream, or enjoy at room temperature.
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
More Healthy Crumble Recipes:
- Healthy Breakfast Apple Crumble
- Easy Cherry Crumble
- Oatmeal Fig Crumble Bars