Since strawberries are in season right now, this is a low calorie recipe that you can make that will satisfy your sweet tooth. The recipe only has 10 ingredients and you probably already have most of them in your pantry already. The topping is crunchy with cinnamon and oats, which goes great with the coconut sugar sweetened strawberries. It is a great after dinner dessert or snack at any time.
1 1/2 cups fresh strawberries, chopped
3 tablespoons fresh lemon juice
4 tablespoons arrowroot flour or AP flour, divided
1 cup old fashioned oats
2 tablespoons coconut palm sugar
1 teaspoon cinnamon
1/8 teaspoon sea salt
2 tablespoons grapeseed oil or canola oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350 degrees. Use a paper towel and rub grapeseed oil or canola oil in four-1/2 cup ramekins. In a small bowl, mix the strawberries, lemon juice, and 2 tablespoons of flour until blended. Set aside.
In a medium bowl, mix, oats, the remaining 2 tablespoons of flour, sugar, cinnamon, and salt together until combined.
In a separate small bowl, whisk oil, maple syrup, vanilla, and almond extract. Pour the liquid mixture into the oat mixture and stir with a fork until incorporated well.
Divide the strawberry mixture evenly among the ramekins and divide the oat mixture evenly on top of the strawberries.
Bake in the pre-heated oven for 25-30 minutes until the strawberries are bubbling and the topping is golden brown and crisp.
Remove from oven the cool for about 30 minutes on a wire rack. Enjoy!