Healthy Strawberry Crumble (low FODMAP)

healthy strawberry crumble - karlijnskitchen.com

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 ;)

healthy strawberry crumble - karlijnskitchen.com

What do you need (for 2 portions)

  • 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

*Choose certified gluten-free oats/oat flour if you have to eat strictly gluten-free.

How to prepare the healthy strawberry crumble

One portion of the crumble contains 316 calories, 48 g carbs, 6 g protein and 12 g fat. 

  1. Pre-heat the oven to 180 degrees Celcius (350 Fahrenheit).
  2. 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 of cornstarch. Stir through and leave the strawberries to simmer for 2 minutes on low heat.
  3. 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.
  4. Put the strawberries into an oven dish and divide the crumble on top.
  5. Bake the crumble for 30-35 minutes in the oven until the top has become crunchy and brown.

Enjoy and Happy New Year! 

Will you let me know if you make my healthy strawberry crumble? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijn2

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healthy strawberry crumble - karlijnskitchen.com

Healthy Strawberry Crumble (low FODMAP)
 
Prep time
Cook time
Total time
 
A delicious healthy strawberry <g class="gr_ gr_88 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="88" data-gr-id="88">crumble</g> with a crumble layer of oatmeal and oat flour and warm strawberries. A perfect start of the day!
Author:
Serves: 2
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
  1. Pre-heat the oven to 180 degrees Celcius (350 Fahrenheit).
  2. 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.
  3. 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.
  4. Put the strawberries into an oven dish and divide the crumble on top.
  5. Bake the crumble for 30-35 minutes in the oven until the top has become crunchy and brown.
Notes
*Use certified gluten-free oats/ oat flour if you have to eat strictly gluten-free.
Nutrition Information
Calories: 316 Fat: 12 Carbs: 48 Fiber: 6 Protein: 6
 

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