Preheat the oven to 200ºC with heat up and down. Prepare a refractory container about 10-15cm in diameter, type iron pan or clay pots. They can be used smaller and divided into two or three units.
Wash, dry and prepare the fruit, removing the stems from the strawberries and chopping them into small pieces. Mix with the blueberries in the bowl, and add 1 tablespoon of orange juiceand a little zest.
Mix the oat flakes, almonds, peanut butter, date syrup and a good pinch of ground cinnamon and/or vanilla in another bowl. Squeeze with a fork or fingers to integrate everything; add milk or vegetable drink little by littlemixing, to achieve a moist crumb texture.
Cover the fruit with this combination, pressing if you want a more homogeneous finish. It is not necessary to add the entire coverage if you prefer to give more priority to the fruit; to taste. Sprinkle with more cinnamon and bake until very golden and crispy, with the fruit spurting boiling. We might need a little more than thirty minutes, depending on the oven.