Those mornings when I feel like having something a little bit more special but don’t have the time or the energy to try to flip pancakes, I usually go for a blueberry crumble. That’s because you can’t really screw it up, it’s easy and fast to make and tastes delicious with a cup of coffee. A crumble with coconut oil and maple syrup might not be the lightest breakfast choice but I’d say it’s perfectly fine for those long, lazy weekend mornings. And I could think of so many worse things to have.
My crumbles vary based on the ingredients that I have on hand but they always have an oatmeal base with some crushed nuts and usually desiccated coconut or coconut flakes for the flavour. I then melt some coconut oil and mix it with the dry ingredients with a sweetener of choice like maple syrup or agave syrup. Then I just simply mix them all together, lay some berries on a baking tray and cover them with the crumble mixture. About 15 minutes in the oven will do the trick and you are ready to enjoy a delicious breakfast.
- Handful of walnuts
- 100g rolled oats
- 1 tbsp desiccated coconut
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 250g berries (frozen or fresh)
- 200g coconut yoghurt
- Pre-heat the oven to 200°C
- To make the crumble, crush the walnuts first. Then mix them with the rolled oats, desiccated coconut and cinnamon. Melt 1 tbsp coconut oil and add to the dry ingredients together with the maple syrup. Mix well
- Lay the berries on a baking tray and top with the crumble. Bake for 15 minutes or until golden
- Serve with coconut yoghurt