by Mouna



1 cup gluten-free old fashion rolled oats
3/4 cup flour or GF 1:1 baking flour
1/3 cup brown sugar – lite or dark
3/4 teaspoon ground ginger
Pinch Maldon sea salt
6 tablespoons vegan butter melted or unflavored organic coconut oil
2 cups strawberries diced small
1 teaspoon cornstarch
3 Tablespoons sugar

Vanilla glaze
1/2 cup sifted powdered sugar
1 teaspoon vanilla bean paste
1 Tablespoon any kind of milk

Preheat the oven to 375 bake. Line an 8×8 baking pan with parchment paper. Let some of the paper hang over the side so it’s easier to lift out after baking.

In a large bowl mix the oatmeal, flour, brown sugar, ginger and salt. Put the melted vegan butter or coconut oil in with the oat mixture. Mix it with your hands to combine everything.

Take about 1/2 of the oat mix and pat it into the bottom of the pan to form an even crust. Bake for 8-10 minutes- until very light golden…remove from the oven.

While the crust is in the oven, add the berries to a bowl, toss with 1/2 the sugar and the cornstarch. Mix well. Put the berries into a colander to drain out the excess liquid.

When the crust comes out of the oven, add the berries in an even layer over the crust. Sprinkle with the rest of the sugar. Sprinkle the rest of the oatmeal mixture over the berries. You still want to see some of the fruit.

Put back into the oven. Bake for 30-40 minutes until the top is golden and the berries are bubbly. Take out of the oven
and let cool.

Whisk the glaze ingredients together and drizzle over the cooled crust. Let the icing set. Cut into squares.

**For this post I doubled the recipe – using a 9×12 pan.
** You can also make the exact same way – minus the parchment paper and serve as a cobbler. Spoon into little bowls and top with coconut whip cream.

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