Autumn, Breakfast, Sweet

Nutty Breakfast Crumble

I used stone fruit to make this delicious cereal, but literally any fruit would work. Having said that, I've never tried using bananas! I find baked fruit is sweet enough on its own, plus there's some coconut sugar in the crumble topping, but feel free to add a little maple syrup or other sugar to the fruit if you'd like to.

I like to make a double batch of this and freeze it, ready for whenever I'm in the mood for something nutritious and warming in the morning. All I have to do is add a cupful of fresh or frozen fruit to a baking tray, and top it with a handful of crumble topping. I bang it in the oven while I'm getting ready for my day, and by breakfast time, the kitchen smells divine, the fruit is bubbling, and the top is crunchy and crisp. I add a few dollops of yogurt and I'm good to go!

It‘s a great recipe for feeding a crowd, and there should be enough crumble topping here to generously serve 6-8 people.

SERVES:
06-08

Ingredients

Instructions

For the crumble

2 cups jumbo rolled oats

¼ cup sunflower seeds

¼ cup pumpkin seeds

¼ cup pecan nuts, roughly chopped

¼ cup walnuts, roughly chopped

¼ cup hazelnuts roughly chopped

¼ cup flaked almonds

2 tbsp chia seeds

½ 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 tbsp maple syrup (optional)

For the fruit

Around 4 cups fruit (e.g. seasonal berries) or about 6 peaches – although you can add as much or as little fruit per person as you like.


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