I’m all about the oat based recipes of late! I know for some people introducing more carbs can be a struggle and there can be guilt associated with certain carbohydrates when consumed compared to others.
For those of you who don’t get where the concept comes from… I personally used to use oats and oat flour to make everything because they were on the safe wholesome natural and truly nourishing list. Using other flours like buckwheat, spelt, rice…was just down right alien and something which I deemed not to be necessary. I actually liked the slight hardship / time consuming process of having to make my own oat flour!
Long gone are those times, however, I do like to embrace the humble oat while at the same time creating recipes that are easily accessible and hopefully good options for those that are still battling their food demons and issues. Just as an aside, I still very much love oat flour but I now buy Bob’s Red Mill oat flour and love combining it with buckwheat flour for the perfect thick, doughy pancakes!
This crumble is so simple to make and can be enjoyed as an alternative summer breakfast with dairy or non dairy yogurt of choice, give a little heat and pair with a scoop of your favourite vanilla ice cream for something a little more dessert like. I used raspberries and strawberries, but you can use whatever combination of summer berries you like!
Summer Berry Breakfast CrumblePrint Recipe
- For the Fruity Base
- 350g frozen berries of choice
- 30ml maple syrup
- 1 tbsp arrowroot or tapioca starch + 2 tbsp cold water
- 1 tsp vanilla extract
- For the Topping
- 100g jumbo oats
- 30g oat flour
- 50g coconut sugar or raw cane sugar
- 28g coconut oil, melted
- 30g apple puree
Preheat oven to 180C (350F).
Place fruit into a pot, bring to the boil and leave to simmer for a couple of minutes.
Mix together starch and water. Add to the pot, stir continuously and leave to simmer for 5 minutes to thicken.
Set aside while you make the topping.
Combine all topping ingredients in a large bowl.
Place berry mixture into a 6 inch square or round oven safe dish.
Spread oat mixture over the top as evenly as possible.
Bake for 25 minutes.
Allow to cool for at least 15 minutes or overnight in the fridge before serving up.
You can reheat portions of this in the microwave for a couple of minutes. Leftover will last for up to four days in the fridge.