Mix together rolled oats, brown sugar, cinnamon, coconut oil and salt to make the crumble topping. Use gluten-free old fashioned rolled oats to make this recipe gluten-free!
Combine blueberries, pure maple syrup, chia seeds and lemon juice to make the blueberry filling. This recipe is easy to make, healthy and vegan because we're using plant based ingredients.
Divide the blueberry filling between two oven-safe ramekins and top with oat crumble. Place on a cookie sheet to catch any leaks while the blueberries bake.
Bake the fruit crisp until the blueberries are bubbling at the edges and the oats are lightly golden brown. Serve with vanilla ice cream for dessert!