Summer Breakfast Crumble
Prep: 10 minutes
Cook: 40 minutes
- 100g Jumbo Oats (1 cup),50g Porridge Oats (1/2 Cup),50ml Maple Syrup,55g Almond Butter (1/4 cup),1/2 Tablespoon of Vanilla Powder,1 Tablespoon Coconut Oil,40g Oat Flour (1/2 cup),20g Flaked Almonds (1/4 cup),Pinch of Sea Salt
- 4 Nectarines,250g Strawberries (2 cups),1/2 Teaspoon Vanilla Powder
Preheat the oven to 180 degrees Celsius.
Chop and prepare the fruit for stewing. Place these in a saucepan over a medium heat and stir until the fruit begins to break down. This will need to simmer for about 20 minutes.
In a separate bowl mix together the ingredients for the crumble topping. Place this onto a baking paper coated tray and put this in the oven for 20 minutes. This will be ready when it has turned a nice golden brown with a crunch.
Put some of the fruit into a bowl and sprinkle the crumble topping.