Not only is this breakfast crisp absolutely delicious, but it's the perfect make ahead breakfast for those extra busy weeks! Make it on Sunday and serve it all week long topped with a little bit of yogurt. Plus you can use any fruit you like making it oh so versatile!
Preheat the oven to 350 F and grease a 9×9” baking dish or a dish of similar size.
In a medium bowl, mix together the oats, flour, cinnamon, melted butter or oil, maple syrup, and salt to create the topping.
Place the strawberries in the prepared baking dish and mix with ¼ cup of the topping, stirring to combine.
Top the strawberries with the remaining topping and bake for around 1 hour, until the oats are golden brown and the strawberries bubble at the edges. Once cool, cover and refrigerate until ready to serve. Serve warm or cold with a dollop of your favourite yogurt and a drizzle of maple syrup if desired.
*Use vegan butter or coconut oil and serve with a plant-based yogurt to make this recipe plant-based.
*Ensure your oats are gluten free and use a gluten free flour to make this recipe gluten free.