Baked Strawberry Crumbles in Mini Mason Jars
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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast, Dessert, Snack, Sweet
Cuisine: Dessert
Keyword: Baked strawberry crumble, strawberry crumble
Servings: 6 serves
Calories: 237kcal
Author: Donna
- 2 cups fresh strawberries, diced
- juice and zest from 1 lime
- ½ cup whole wheat flour
- ¾ cup rolled oats
- ¾ cup walnuts, chopped
- ⅓ cup coconut sugar
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ cup coconut oil, softened
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 ¾ 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
Calories: 237kcal | Carbohydrates: 27.2g | Protein: 5.7g | Fat: 13.3g | Saturated Fat: 3.7g | Fiber: 2.9g | Sugar: 13.5g