Mixed Berry and Oat Breakfast Crumble

By Sharon Hearne Smith

Write review • Read Reviews (0) • Print Page • Search Recipes

RECIPE OVERVIEW

Kids will think you've gone mad, serving a dessert for breakfast! Prepare the dry and wet mixtures the day before, keeping them seperate to allow for a quick 'get up and go' breakfast. This can be refrigerated the night before but it results in a different finish. It will be more of a cross between a muffin and a granola bar, which makes it perfect for cutting into squares to eat on the run.

Preparation time: 20 minutes

•

Cooking time: 30 minutes

Ingredients

25 g Almonds
roughly chopped
1 tsp Baking Powder
1 - Eggs
1 tsp Ground Cinnamon
1 - Lime
finely grated, zest only
300 ml Milk
almond milk or coconut milk may also be used
1 tbsp Milled Organic Flaxseed
(optional)
150 g Porridge Oats
125 g SuperValu Frozen Mixed Berries
fresh berries may also be used
1 tsp Vanilla Extract

To Serve

4 tbsp Honey
or maple syrup (optional)
4 tbsp Natural Yogurt
goats milk or soya yogurt may lso be used

Method

Preheat the oven to 180^oC/gas mark 4.
Place the oats in a large bowl and add the almonds, flaxseeds, if using, cinnamon, baking powder and lime zest. Toss everything together, then gently stir the mixed berries through. Pour into a 1 litre baking dish, leveling the top.
Beat the milk, egg and vanilla together in a small bowl or jug until well blended. Pour this evenly over the mixture in the baking dish, giving it a little stir.
Bake in the oven for 25 minutes,until crisp on top and just set. Serve warm or cold with yogurt and a drizzle of honey or maple syrup if liked.

Good source of vitamin B1

SHARE ONLINE