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Strawberry Crisp

  • February 24, 2016
  • By Carly Neave

Strawberry Crisp
Strawberry Crisp
Tomorrow I’m off skiing to Morzine and what a week it’s been at home! I’m already starting to get used to the crisp air and it’s days like today when the sun is shining that the cold and frost on the grass just doesn’t seem that bad. In fact, it transports me to a little The Lion, the Witch and the Wardrobe scene, at least it did whilst walking my cute white fluffball this morning.

After a refreshing walk, I opened up the fridge to shelves full of berries and yummy ingredients that I couldn’t let go to waste whilst on the slopes. So, I’ve been cooking all morning coming up with different creations to share with you all! The first of which is this delicious and super simple Strawberry Crisp! Crunchy, fruity and completely gluten-free and sugar-free!

There’s Lemon and Raspberry Cake, Cranberry and Coconut Cookies and Morning Mango Bars all to come but I thought I’d start with one of my favourites first. Safe to say I am ready to clonk out for the day.

Strawberry Crisp

Strawberry Crisp

I had it for breakfast with some greek yogurt and it’s simply divine! Crispy, sweet oats infused with a natural strawberry flavour and gooey strawberry pieces. Full of nutritious nuts and seeds and completely Gluten-free. It can prove tricky to get a real ‘crunch’ on home-made granola but this one is crunch-perfect and can be kept in a sealed container to enjoy throughout the week!

Strawberry Crisp

Strawberry Crisp

Strawberry Crisp
 
Prep time
Cook time
Total time
 
Strawberry Crisp
Author:
Recipe type: Gluten-free Strawberry Crisp
Serves: 4 Servings
Ingredients
  • 100g Gluten Free Oats
  • 30g Flaked Almonds
  • 1 Tsp Cinnamon
  • 20g Pumpkin Seeds
  • 3 Medjool dates
  • 1 tbs Date Syrup
  • 2 Tbs Coconut Oil
  • ½ ripe banana
  • 1 tbs Nut Butter
  • 4 Fresh Strawberries
For the baking tray:
  • 1 Tbs Coconut Oil
Instructions
  1. Pre-heat the oven to 140℃ and place the baking tray in the oven to heat up.
  2. Combine the oats, cinnamon, pumpkin seeds and flaked almonds in a bowl.
  3. In a blender, mix together that banana, dates, date syrup, nut butter and coconut oil until smooth.
  4. Pour the wet ingredients into the oat mixture and combine well with a wooden spoon.
  5. Slice the strawberries lengthways into 8 pieces per strawberries and add to the mixture an stir.
  6. Add the 1tbs of coconut oil to the hot baking tray and pour the mixture into the tray.
  7. Shake the tray and spread the mixture so it's even and place on the middle shelf.
  8. Bake for 25 minutes until starting to crisp golden brown and remove the tray half way through to shake and then replace.
  9. Leave to cool for 20 minutes (Important so it hardens!) then serve with yoghurt or milk!

 

By Carly Neave, February 24, 2016 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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2 Comments
  • Kayleigh
    July 14, 2016

    Hi LLG
    Looks yummy! how long do you think it will keep in an airtight container?

    • Lean Living Girl
      July 14, 2016

      Hi Kayleigh,

      I would say it should stay lovely and crisp up to 5 days? I didn’t manage to hang onto mine for that long but shouldn’t be a problem!

      Carly x

Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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