Trim the strawberries and blend them with the chia seeds, lemon juice and starch, then set aside to rest for at least 10 minutes.
In the meantime, prepare the crumble by combining the porridge mix with the coconut oil and maple syrup.
Grease a baking sheet and spread 2/3 of the mixture, pressing well to create an even layer, then pour over the strawberry cream and sprinkle the remaining crumble on top.
Finish with a generous handful of coconut chips and bake in a hot oven for 25 minutes at 180°C, until the surface is golden. Remove from the oven and allow to cool to room temperature for at least an hour before cutting.
This crumble is delicious accompanied by a dollop of coconut yogurt. Strawberries can be replaced with any seasonal fruit (peaches, apricots, plums, figs, etc.).