Preheat the oven to 375°F and coat a 9 x 8 square or rectangular baking dish or individual ramakins with some coconut oil
Mix the oats, almond flour, cinnamon and salt in a bowl and then add the maple syrup and stir. Add 1 tbsp at a time of the solid coconut oil and mix until all the crumble is stuck to the coconut oil. I find using a metal spoon works best by gently squishing the coconut oil and oats together. Set aside
Place the strawberries, lemon juice, maple syrup (if using) and vanilla in a pot and cook on medium heat
Once the strawberries have started to melt and release their liquid for about 5 minutes, add the ground chia seeds and cook another couple minutes until it thickens up. It will thicken up more in the oven too
Pour the strawberry mixture in the bottom of your baking dish and top with the oat crumble. Gently press the oat crumble down.
Place in the oven for approximately 30 minutes, if using a large baking dish, 15 minutes if using individual ramekins. I sometimes turn on broil for the last minute to get the top crumble nice and toasty but make sure you watch it closely.
Let cool for 5-10 minutes before serving
*You can use any type of berry, I find strawberries are sweeter than most, so I like to use that, however, blueberries or a mixed berry would work too. If I have any fresh or frozen rhubarb I will also add in 1 cup of that and reduce the strawberries by 1 cup. If you use raspberries only it will yield more tart results, so I would add a tbsp or so of maple syrup or coconut sugar.
**my sister used white chia seeds because it won’t change the beautiful colour of the strawberries, if you use black chia seeds it could make the strawberries turn dark. I don’t have white chia seeds, so I used black and it did change the colour of the strawberries slightly, but it didn’t bother me.
***solid coconut oil is coconut oil that is firm at room temperature. Melted coconut oil will not work! If your coconut oil is melted at room temperature put it in the fridge for a few minutes to firm up.