Fresh berries baked with a crispy, oat topping is just so summer. The berries burst with juicy sweetness out of the oven. The oat crumble is a perfect contrast and adds nice texture. This makes a delicious dessert with a scoop of ice cream, or an easy make ahead breakfast with some yogurt. It’s refined sugar free, vegan, and gluten free.
1 cup oats
1/2 cup unsalted nuts, I use almond and walnuts
2 tbsp coconut sugar
Salt
1/4 + 1 tbsp cup coconut oil
3 cups berries, I used strawberries and blueberries. Cut up larger berries
1 tsp vanilla
2-3 tbsp maple syrup, depending on sweetness preference. I use 2
1 tbsp arrowroot powder (cornstarch works too)
Preheat oven to 350.
In a food processor, pulse nuts, about 15 pulses.
In a bowl, mix oats, nuts, coconut sugar, pinch of salt, and melted 1/4 cup coconut oil.
Set aside.
In another bowl, mix berries, maple syrup, vanilla, pinch of salt, and 1tbsp coconut oil. Once combined, stir in arrowroot powder and coat berries.
In a small baking dish, pour berries. Spread oats evenly on top of berry mixture.
Bake for 45-50 minutes, until oats are browned and berries are gooey.
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