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Healthy Gluten Free Berry Crisp w/ Oats & Chia Seeds

This gluten free berry crisp is so delicious, & easy to make! It’s low in added sugar & high in fiber, making it perfect for a healthy dessert or breakfast!
Oatmeal Berry Chia Crisp//The Spicy RD

Do you want to know just how easy this gluten free berry crisp is to make???

If you’ve got berries, oats, plus a few other ingredients, you can be popping it in the oven in 15 minutes or less!

1. Gather your berries. Strawberries & blueberries are a delicious pairing, but feel free to use whatever berries you have on hand.

Strawberries & Blueberries//The Spicy RD


2.  Prep your berries. Rinse them. Slice the strawberries.  Toss them together with the blueberries in a bowl, along with a squeeze of fresh lemon juice and chia seeds.

3.  Prepare “crisp” topping. Mix oats, gluten-free flour, melted coconut oil, & brown sugar togehter.

4. Prep ramekins/custard cups. Spread a little coconut oil on them, add berry mixture, and top with crisp mixture.  

5. Pop ’em in oven for 20 minutes while you sit back and relax.

6. Sniff the delicious aroma  of freshly baked Gluten Free Berry Crisp coming from your kitchen.  Pull the baking sheet out of the oven & restrain yourself for a minute or 2 while you allow the berry crisps to cool, then, dig in!!!

Oatmeal Chia Berry Crisp//The Spicy RD

3 Good Reasons to Make these Gluten Free Berry Crisps Today!

  1. Each crisp contains a full serving of super healthy, antioxidant loaded, MIND Diet friendly berries.
  2. You also get a healthy dose of microbiome friendly fiber.
  3. Chia seeds are good for you too {read more here}.
Oatmeal Berry Chia Crisp//The Spicy RD

Easy Gluten Free Berry Crisp

Fresh strawberries and blueberries pair together deliciously in this quick and easy, vegan, gluten-free oatmeal chia berry crisp!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings



  • Preheat oven to 350 degrees.
  • Stir together strawberries, blueberries, lemon juice, and chia seeds in a mixing bowl.
  • In another bowl, stir together oats, flours, brown sugar, coconut oil, and salt.
  • Grease 4 ramekins {or custard cups} with coconut oil, then spoon fruit mixture in to ramekins and top with oatmeal/flour mixture. Place on a baking sheet in oven for approximately 20 minutes, or until topping is crispy.
  • Remove from oven to cool slightly, then serve.


In addition to being vegan and gluten-free. this oatmeal chia berry crisp is suitable for a low FODMAP diet too. Feel free to substitute another gluten-free flour, such as brown rice, millet, or quinoa flour for the sorghum flour.


Calories: 315kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Sodium: 80mg | Potassium: 257mg | Fiber: 6g | Sugar: 27g | Vitamin A: 40IU | Vitamin C: 49.5mg | Calcium: 76mg | Iron: 1.5mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Breakfast, Dessert, Snack
Cuisine American, Gluten Free, Low FODMAP, MIND Diet, Vegan, Vegetarian
Keyword fruit crisp, gluten free fruit crisp, summer dessert
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If you enjoyed this post & recipe, please help spread the word that healthy IS delicious by sharing it on Facebook, pinning it, or giving it a 5-star review. Don’t forget to tag #thespicyrd if you make this recipe~I love seeing your delicious creations & truly appreciate your support!

33 thoughts on “Healthy Gluten Free Berry Crisp w/ Oats & Chia Seeds”

  1. Wait, are you sure this is your life and not mine?? (: Photo shoot, run and errand with oven on! Mean mommy voice. That’s me! Thanks for making me smile. Plus I love a new use for chia seeds. And I’m sending my friend with FODMAP issues here too! (PS. Sorry for late comment. Was on vacation for a week and am now catching up on my fave blogs!)

  2. I’m making an apricot-cherry crisp for company tomorrow, although the thought of pitting all those cherries doesn’t excite me! I’ve never added chia to the fruit, though. I’m assuming it’s to thicken the juices instead of using extra flour. Awesome idea — going to try it!

    1. Apricot-Cherry crisp sounds delicious! I added the chia seeds for an extra nutrition boost, but, yes, they do help to thicken the fruit a little too-win, win 🙂

  3. recipe and commentary tie for me, you’re funny and I think despite my baking issues, I can make this…going to friends end of month may make this one!

  4. I seriously salute all the mommy food bloggers.. gosh you guys are like superwoman! oh boy, my reasons for not being able to post more frequently sounds so lame now.. lol
    and those berry crisp look so delicious!

  5. Just happened to have warehouse size containers of strawberries and blueberries, so…
    crisp for lunch. Read about it, made it, devoured it in 40 minutes! Went non-gluten free, but we did use whole wheat flour to make it “healthy.” Had no chia seeds, but added lemon zest. What’s for dinner?

  6. Ah, I remember those days…Actually I had a modified version of your hectic time squeezing in blogging and mommy duties today. My daughter is on a work experience placement 40 minutes away and phoned right as I was sorting my light meter for ‘the golden hour’ when my photos would have been just perfect (or perfect considering it was me behind the camera) to ask to me to pick her up ‘right now’. Two hours early. Needless to say, the photos were rubbish when I finally got to do them, but at least it is another excuse to remake what I hope is a delicious dish tomorrow! When I won’t be answering my phone. Anyway, rant over, I LOVE this take on the traditional crisp. Love the ingredients, the fact it is low FODMAPs, and that even nutritionists can’t get there kids to eat arugula. You are too funny x

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