Ingredients
Directions
Preheat oven to 350 degrees F and line a 9x5” (or similar) baking dish with parchment paper.
Make the strawberry spread: Add the strawberries, maple syrup, chia seeds, and lemon juice to a medium stovetop pan. Heat over medium-high heat, bringing it to a simmer, stirring often for 5–7 minutes until the strawberries start to reduce and mashing them with a spatula.
Meanwhile, mix the arrowroot powder with the water in a small bowl to make a slurry.
Add the arrowroot slurry to the strawberries and simmer for 1–2 more minutes until the strawberries thicken. Remove from the heat and set aside.
In a large mixing bowl, add the oats, hemp seeds, almond meal, oat flour, baking powder, and salt, if using. Stir well to combine.
In a small bowl, add the mashed banana, maple syrup, plant-based milk, and vanilla extract. Mix well.
Add the wet banana mixture to the dry ingredients. Mix well to form a dough.
Spread ⅔ of the dough in the parchment-lined baking dish.
With a spatula, transfer the strawberry on top and spread out evenly.
With clean hands, crumble the remaining ⅓ of the dough on top of the strawberry mixture (the crumble will be moist so it may not exactly “crumble” on top. Basically, you’re placing pieces of the crumble along the top to make your crumble topping).
Bake for 30 minutes or until the top is golden brown.
Chef's Notes
Substitutions
Instead of strawberries, use blueberries, blackberries or raspberries.
Instead of berries, try apples or pears.
Substitute lime juice for lemon juice.
Fresh or frozen berries
We made this twice. The first time we used fresh berries and it was pretty gooey. The second time we used frozen berries (thawed them at room temperature before measuring out the amount) and it was extra gooey and yummy. We do recommend using frozen strawberries but either will work!
Flour-free
Instead of using oat flour, grind whole oats to a meal-like texture.
Sugar-free
Use date paste in place of maple syrup.
Prep Ahead
Make the dough ahead of time and store in an airtight container in the fridge for up to 24 hours before making the crumble.
Make the ooey gooey berries ahead of time and store in an airtight container in the fridge for up to 24 hours before making the crumble.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Preheat oven to 350 degrees F and line a 9x5” (or similar) baking dish with parchment paper.
Make the strawberry spread: Add the strawberries, maple syrup, chia seeds, and lemon juice to a medium stovetop pan. Heat over medium-high heat, bringing it to a simmer, stirring often for 5–7 minutes until the strawberries start to reduce and mashing them with a spatula.
Meanwhile, mix the arrowroot powder with the water in a small bowl to make a slurry.
Add the arrowroot slurry to the strawberries and simmer for 1–2 more minutes until the strawberries thicken. Remove from the heat and set aside.
In a large mixing bowl, add the oats, hemp seeds, almond meal, oat flour, baking powder, and salt, if using. Stir well to combine.
In a small bowl, add the mashed banana, maple syrup, plant-based milk, and vanilla extract. Mix well.
Add the wet banana mixture to the dry ingredients. Mix well to form a dough.
Spread ⅔ of the dough in the parchment-lined baking dish.
With a spatula, transfer the strawberry on top and spread out evenly.
With clean hands, crumble the remaining ⅓ of the dough on top of the strawberry mixture (the crumble will be moist so it may not exactly “crumble” on top. Basically, you’re placing pieces of the crumble along the top to make your crumble topping).
Bake for 30 minutes or until the top is golden brown.
