Looking for a comforting, fruity breakfast that feels like dessert but is secretly good for you? This healthier rhubarb and strawberry crumble is just the thing. Made with whole ingredients and free from refined sugar or flour, it’s a simple bake that delivers big on flavour and texture. The combination of sweet strawberries and tart rhubarb creates a deliciously balanced base, while the golden oat crumble on top adds crunch without needing butter or white sugar.
What I love about this recipe is that it comes together in one bowl, with ingredients you probably already have at home. It’s naturally gluten-free, made with oat flour and rolled oats, and lightly sweetened with honey. Perfect for meal prep too—just portion it out and enjoy warm or cold throughout the week.
Whether you’re enjoying it for breakfast, as a mid-morning snack, or even as a lighter dessert, this crumble is a delicious way to make the most of seasonal produce while still keeping things wholesome and satisfying. It’s a little bit cosy, a little bit sweet, and definitely buonissimo.
Yes, You Can Have Crumble for Breakfast
This healthier take on a classic crumble is perfect for breakfast—it’s made with wholesome ingredients like oats, fruit, and just a touch of honey. By skipping refined sugars and using nourishing toppings like yoghurt and fresh fruit, this becomes a balanced and satisfying morning option. The fibre from the oats and fruit helps keep you full for longer, while the natural sweetness makes it feel like a treat. It’s proof that you can enjoy something indulgent without compromising on nutrition.
Why Rhubarb Deserves a Spot in Your Kitchen
Rhubarb is a wonderfully seasonal ingredient, typically at its best from April to July in the UK. Using seasonal produce means better flavour, higher nutritional value, and often a lower environmental impact. While technically a vegetable, rhubarb is most often used in sweet dishes thanks to its tartness, which balances beautifully with fruits like strawberries. It’s a great source of fibre and contains antioxidants such as anthocyanins and polyphenols, which may support heart health and help fight inflammation. Just be sure to only use the stalks, as the leaves are toxic.
Tips
- Use ripe strawberries: The riper, the better for a naturally sweeter flavour.
- Balance the tartness: Rhubarb is naturally sour, so don’t skip the honey in the fruit layer.
- Serve warm or cold: It’s delicious both ways. Try it cold with yoghurt or warm from the oven with a splash of milk.
- Make it dairy-free: Serve with coconut yoghurt or any plant-based alternative for a vegan-friendly option.
- Portion it out: Store in individual containers to have a healthy breakfast or snack ready for the week.
Swaps
Oat flour: You can use almond flour or a gluten-free flour blend instead of oat flour, but I haven’t tested those options.
Honey: Maple syrup works great and makes it vegan.
Coconut oil: You can use light olive oil or melted butter instead of coconut oil.
Strawberries: Any berry works! Raspberries, blueberries, or a frozen mixed berry blend are also delicious.
Rhubarb: Apples or plums are a good alternative if rhubarb is out of season
Storage
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze portions in a sealed container for up to 1 month. Reheat in the microwave or oven until warm.
More Healthy Crumble
- Pear & Ginger Crumble
- Breakfast Berry Crumble
- Healthy Apple & Blueberry Breakfast Crumble
- Single-Serve Baked Pear Crumble
Healthier Rhubarb & Strawberry Crumble
Ingredients
- 400 g strawberries
- 3 steam rhubarb
- 100 g ground oats, (blended oats)
- 50 g rolled oats
- 30 g coconut oil melted
- 30 g honey or maple syrup
- 1 tsp cinnamon
Instructions
- Add oats, cinnamon, coconut oil, honey and a pinch of salt into a bowl. Mix until it is well incorporated, use your hands to make it easier.
- Choc strawberries and rhubarb and add to a baking tin. Add cinnamon and 1 tbsp honey. Mix.
- Add the crumble on top and bake at 190C for 35mins
- Enjoy with some yoghurt and extra fresh strawberries.