Autumn, Breakfast, Sweet

Nutty Breakfast Crumble

I used stone fruit to make this version, but literally any fruit would work, saying that not tried bananas!

I love to make a double batch of this and freeze it. So, if I am in the mood for something nutritious and warming in the morning, all I have to do is add a cupful of fruit, fresh or frozen to a baking tray and top with a handful of crumble topping. Bang in the oven whilst I am getting ready and when I get down for breakfast, the kitchen smells divine, the fruit is bubbling, and top is crunchy and crisp. A few dollops of yogurt of choice and I am good to go!

You can add a little maple to the fruit or other sugar if you need to, but I find baked fruit is sweet enough, plus there is some coconut sugar in the crumble topping.

It‘s also great to feed a crowd and can be filled with whatever seasonal fruits are available to you.

They should be enough crumble topping to serve a good 6-8.

SERVES:
06-08

Ingredients

Instructions

Crumble

2 cups jumbo rolled oats

14 cup sunflower seeds

¼ cup pumpkin seeds

1/4 cup pecan nuts roughly chopped

¼ cup walnuts roughly chopped

¼ cup

Hazelnuts roughly chopped

¼ cup flaked almonds

2 tbs chia seeds

1.2 cup coconut sugar

1 tsp ground cinnamon

1 tsp vanilla bean paste

Good pinch of salt

¾ cup vegan butter or coconut oil

2-3 tbs maple syrup (optional)

Fruit of choice

To make a full-sized potion about 4 cups of fruit

0r about 6 peaches.

Single potion can be as much or as little as you like.


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