Breakfast Blueberry Oat Crumble
Ingredients
Metric
120 g oat flour or ground oats
60 g oat flakes (quick oats)
60 ml non-dairy milk
60 g almond butter
40 ml maple or agave syrup
Filling:
140 g frozen blueberries
40 ml maple or agave syrup
10 g ~ 1 tbsp cornstarch
US
1 cup oat flour or ground oats
1 cup oat flakes (quick oats)
¼ cup non-dairy milk
¼ cup almond butter
2 tbsp maple or agave syrup
Filling:
1 cup frozen blueberries
2 tbsp maple or agave syrup
1 tbsp cornstarch
MAKES4 portions
PREP TIME10 minutes
COOKING TIME20 minutes
TOTAL TIME30 minutes
Steps
1Add frozen blueberries, syrup and cornstarch to a small-size saucepan (18 cm ~ 7 inch).
2Mix to combine. Cook over medium heat, stirring continuously, for 60 seconds or until the blueberries turn soft and thick. Set aside.
3Preheat the oven to 180°C (360°F) Fan. Add oat flour, oat flakes, nut butter, milk and syrup to a mixing bowl.
4Mix to combine to make the dough.
5Add ⅔ of the dough to a loaf tin lined with baking paper. Flatten it with a spoon or a spatula.
6Pour the blueberry mix on top.
7Spread it with a spoon or a spatula.
8Crumble the rest of the dough mix over the blueberries.
9Bake in the middle of the oven for 20 minutes. Allow to cool before slicing.
10Slice into 4 pieces. Can be kept in the fridge for up to 3 days.
Nutritional Info
Makes 4 portions
310 Calories per portion
9g protein
48g carbohydrates
7g fiber
11g fat
310 Calories per portion
9g protein
48g carbohydrates
7g fiber
11g fat
High in Vitamins B1, B2, B5, E
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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