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Berry Breakfast Crumble

Berry Breakfast Crumble

Georgina Burgess
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Dessert, Healthy Snack
Servings 4

Ingredients
  

For the Berry Layer:

  • 500 grams frozen berries or fresh
  • 2 tsp lemon juice
  • 1 tbsp maple syrup (optional)
  • 1 tbsp cornflour

For the Crumble Topping:

  • 100 grams rolled oats
  • 50 grams mixed seeds (chopped/crushed) I use sunflower and pumpkin seeds
  • 25 grams ground almonds
  • 1 tsp cinnamon
  • Pinch salt
  • 2 tbsp coconut oil melted
  • 1.5 tbsp almond butter
  • 1 tsp vanilla

Instructions
 

  • Preheat the oven to 175C (350F)
  • Add the berries to your oven proof dish along with the cornflour, lemon juice and maple syrup (if using), mix until thoroughly combined
  • Make the crumble topping by adding the oats, ground almonds, crushed seeds, salt and cinnamon and stir.
  • Add in the melted coconut oil, almond butter and vanilla extract and mix well.
  • Sprinkle the crumble over the berry layer, then place in the oven to bake for 20-25 minutes, or until the crumble is golden brown and the fruit is bubbling. Serve with vegan yoghurt or ice cream. This will keep in the fridge, covered, for upto 3 days. Reheat in the microwave or you can put the whole thing in the oven to heat through (at a low temperature). Enjoy!