Strawberry crumbles baked right in mini mason jars make for great little pots of grab-n-go breakfast goodness. Alternatively pair with some ice cream and you have some super cute individual dessert pots.
Preheat oven to 350F
In a medium sized bowl combine the strawberries and lime juice and zest and set aside
In another medium sized bowl, combine the flour, oats, walnuts, coconut sugar, salt and ground cinnamon. Stir to combine. Add in the coconut oil, and use your hands to 'massage' everything together - don't worry if there are clumps
Fill 6 4oz jelly jars about 3/4 of the way full with the stone fruit mixture, and then top with the crumble mixture
Pop into the oven and bake for 20-25 minutes, until the crumble is nice and golden on top. Remove from the oven and set aside to cool slightly before serving. If using for breakfast, allow to cool completely before popping on the lids and storing in the fridge