Serves 16 / Cobbler for breakfast? No, you’re not dreaming. This yummy, slightly crumbly treat features antioxidant-laden strawberries tucked inside layers made with fiber- and omega-3-rich flaxseed. If you’re not vegan, you may substitute butter for the coconut oil. Serve with a dollop of plain yogurt; or cut into bars for a take-along snack.
1 1/2 cups rolled oats 
1/2 cup almond meal
3/4 cup date sugar or natural cane sugar
2 tablespoons ground flaxseed
1 cup plus 2 tablespoons whole-grain spelt flour, divided
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup coconut oil, melted
2-4 tablespoons water
1/2 teaspoon ground cinnamon
2 cups sliced fresh strawberries
1. Preheat oven to 350˚. Lightly grease an 8×8-inch baking dish or line with parchment paper.
2. In a mixing bowl, place oats, almond meal, sugar, flaxseed, 1 cup spelt flour, salt, baking soda, and vanilla; toss to combine. Use a pastry blender or two forks to work in coconut oil. Add water 1 tablespoon at a time until the mixture resembles small peas.
3. Remove 1 cup of oat mixture and set aside. Press remaining mixture into prepared pan. Bake 25 minutes or until nicely browned.
4. Meanwhile, place remaining 2 tablespoons spelt flour and cinnamon in a bowl. Stir in strawberry slices until well coated. Spread strawberries over hot crust. Sprinkle top evenly with reserved oat mixture and press gently. Return to oven and bake 20 minutes more or until topping is golden brown. Remove and cool completely on a wire rack; refrigerate for 30 minutes before cutting.
PER SERVING: 182 cal, 10g fat (1g mono, 1g poly, 6g sat), 0mg chol, 3g protein, 20g carb, 3g fiber, 58mg sodium
