Step 1

Preheat oven to 375ºF. Spray 4 oven-safe ramekins with nonstick cooking spray.

Step 2

For the strawberries: in a bowl, combine strawberries, Splenda Sweetener, cornstarch, lemon juice, vanilla, and a pinch salt. Toss to combine and set aside.

Step 3

In another bowl, add oats, flour, and Splenda Sweetener. Add in softened plant-based spread. Using a fork, mash together mixture until everything completely combined and crumbly.

Step 4

Divide the strawberry mixture among the four ramekins, including any juice from the strawberry mixture. Divide the oat mixture among the ramekins by crumbling about ⅓ cup on top. Let set for 10 minutes. Then place ramekins on a baking sheet, and put into the oven. Bake for 15-20 minutes, until strawberries are bubbly around the sides, and the crisp is light brown in color.

Step 5

Remove from oven and let cool a bit. If desired, top with no-sugar added ice cream or whipped topping, and a sprig of mint. Serve!