This Strawberry & Rhubarb Oat Crumble is a fun and easy way to enjoy oats in a different way than oatmeal. Unlike the classic recipe, it doesn’t use flour and butter, and is made with healthier sweeteners. If you’re an oat lover, make sure to include this recipe in your next meal prep. Before you go on reading the blog post, make sure to check out the video on how to make this crumble here.
Ingredients you’ll need
- Rhubarb and strawberries. This recipe is a great way to incorporate seasonal fruit. That’s why I use rhubarb and strawberries. Other fruits that would work great in a crumble recipe are: blueberries, raspberries, cherries, apples, peaches, apricots, among others.
- Coconut sugar. It’s used to sweeten the fruit and balance out the tartness coming from the rhubarb. It can easily be swapped out for maple syrup or brown sugar.
- Coconut flour. It’s used to absorb any excess liquid from the fruit while baking the crumble. Keep in my mind that coconut flour is highly absorbent! If you prefer a fruit crumble that is juicier and moister, make sure to swap out the coconut flour for a regular flour or a type of starch, or simply use less of it. Another way to add moisture to the recipe is by using maple syrup instead of coconut sugar for sweetening the fruit.
- Rolled oats. They’re the base of the crumble topping.
- Ceylon cinnamon and ground vanilla beans. A great way to enhance any dessert’s flavors.
- Pinch of salt. Don’t skip adding salt. A pinch of it will help further deepen the flavors.
- Mazafati dates and maple syrup. They’re used to sweeten the crumble topping and add moisture. You can swap out the Mazafati dates for another type of dates (Medjool dates would work great here). Make sure to use a juicier sort of dates and adjust the amount respectively. For example, in this recipe I use 10 Mazafati dates. If I would instead choose to swap them out for Medjool dates, I would probably use around 5-6 since they’re double the size of the Mazafati ones.
- White almond butter. It’s used as a fat substitute to butter to help with crispening the crumble topping. The white almond butter is made from blanched almonds, which means that the skin has been removed before blending them. This gives the butter a bit more subtle and sweeter profile. Feel free to use regular almond butter or another type of nut/seed butter such as cashew butter, peanut butter, tahini, etc.
How To Serve It
This strawberry & rhubarb crumble pairs perfectly with a gallop of plant-based yogurt. Make sure to drizzle each serving with a bit of nut butter and date/maple syrup. For some freshness, I like topping it with finely chopped fresh mint leaves.
For the crumble
- 600 g strawberries
- 3 rhubarb stalks
- 1-2 tbsp coconut flour
- 3-4 tbsp coconut sugar
- 3 cups rolled oats
- 1 tsp Ceylon cinnamon
- 1/4 tsp ground vanilla bean
- Pinch of salt
- 10 pitted Mazafati dates
- 2 tbsp maple syrup
- 1/4 cup 1 tbsp white almond butter
- Finely chopped fresh mint leaves
- Dollop of plant-based yogurt
- Drizzle of almond butter and date/maple syrup
- Preheat your oven to 190°C/375°F.
- To a food processor, add the rolled oats, cinnamon, vanilla, salt, dates, maple syrup and almond butter. Pulse until everything is combined and you get a moist crumble texture. Set aside.
- Remove the leaves of the rhubarb (they’re considered poisonous), wash the stalks and cut into thin slices.
- Remove the leaves of the strawberries, wash them and cut into quarters.
- Transfer the rhubarb and strawberries to a rectangle baking dish (30/20/6.5 cm).
- Add the coconut sugar and flour. Mix well together.
- Add the crumble mixture on top of the fruit and press it down using a spoon.
- Bake for around 30 minutes or until the crumble starts getting golden.
- Allow to cool for a bit and serve as suggested.