Strawberry Breakfast Crisp

July 3, 2012

We came home with a giant bucket of strawberries from our trip and almost immediately I became anxious about them going to waste. I am a bit of a crazy woman about food waste. I absolutely hate it when we buy food with good intentions and then end up not using it or seeing it go bad before we have a chance. I’ll often eat the most bizarre combinations of things that most people wouldn’t touch with a ten-foot pole, just to use stuff up.

Anyway, so I was a little anxious that we were overly ambitious in buying so many strawberries and immediately started dreaming up all the ways we could use them. We made simple strawberry milkshakes (I posted them on my facebook page), a quick jam which I’ll post here soon and then I decided I wanted something baked.

You might argue about the “breakfast” designation of this and I’ll give you that – it’s hardly something you should be tucking away every morning – but let’s just focus on the fruit and oats and and never mind the drizzle of cream I highly recommend pouring over it.

What matters is that it’s really good. Strawberries fresh from a Wisconsin farm made into something deliciously simple that you will love. The strawberry base get all jammy and has a good tart edge from the lemon juice and that lovely layer of golden-brown oats and nuts is the perfect topping.

Strawberry Breakfast Crisp
adapted from Whole Living


  • 1 1/2 cups strawberries, sliced
  • 1 lemon, squeezed
  • 1 cup oats
  • 3 tbsp whole wheat flour, divided
  • 1/2 tsp salt
  • 1/3 cup chopped nuts (walnuts or pecans are especially good)
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 2 tbsp pure maple syrup
  • 1 tsp cinnamon
  • Heavy (double) cream or Greek yoghurt, to serve (optional)


  1. Preheat oven to 350F. Mix sliced strawberries with lemon juice and 1 tbsp whole wheat flour; set aside.
  2. Combine oats, nuts, cinnamon, salt, and remaining flour.  In separate bowl mix brown sugar, honey, and maple syrup.  Add this to the oat mixture until combined.
  3. Line an 8×8 inch baking dish with the strawberries, top with oats, and bake for 25 minutes. Serve with a scoop of Greek yoghurt – or, I like it with a drizzle of cream.
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