So admittedly, this is pretty much a dessert for breakfast…or is it? At the end of the day it is just another way to eat some oats and fruit! This easy dish is a breeze to put together. So set that oven to 200C and let’s get the morning party started.
This recipe serves 2
In an oven proof dish (not too big, I use a circular glass dish). Lay out about 250 grams (2 cups) of fruit of choice. Strawberries were a success, as are berries. If using peaches or pears, perhaps let them cook a little on the stove first. Frozen fruit works great as the extra liquid when the fruit melts will make it nice and juicy and combines nice with the crumble. Normally, I leave the fruit as is, but if you feel they will not be sweet enough then add a little maple syrup on the fruit.
In a separate bowl mix together.
- 0.5 cups oats
- 0.25 cups pecan nuts (unsalted and crumbled into pieces)
- 1 tbsp. maple syrup
- 2 tbsp. melted coconut oil
You should get a crumble mixture. You may need to add more maple syrup or coconut oil if it not all the oats are incorporated or are still dry. Place the crumble mixture on top of the fruit mixture. Sprinkle with cinnamon to taste. Put in the oven for 30-35 minutes depending on oven. This dish is best warm, so when it is done in the oven then you can tuck right in!
Another nice addition may be serving warm with a little coconut yogurt or cream. Or if serving as a dessert then add a little vegan ice cream (or dairy). If you like things really sweet, then a sprinkle of coconut sugar on top of the crumble before putting in the oven is also a nice addition.
I eat this for breakfast, because unlike normal crumbles there is no butter or sugar. I also go easy on the natural sugars (maple syrup). So the oat crumble is a nice touch to fruit. So it is more fruit then crumble (…she tells herself).