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breakfast

breakfast, dessert, snacks

Healthy Breakfast Crumble

May 9, 2020

This strawberry breakfast crumble was actually developed by my beautiful, talented, sister.  I went to her condo one weekend morning and she asked me if I wanted some strawberry breakfast crumble, I’m usually on board for eating dessert for breakfast so I said ‘sure!’. Then she proceeded to tell me this is not a dessert crumble as some would imagine it to be sweet, decadent, and a tad guilty for consuming so early in the day.  Instead she described it as a breakfast crumble which means (to her) that it’s made with no refined sugar and uses only ingredients one would typically eat for a healthy breakfast; fruit, oats, chia seeds etc.

I was intrigued and proceeded to watch her make it in front of me.  It was SO easy to make, took all of ten minutes to whip up and put in the oven.  When I saw that beautiful crumble come out of the oven, before even tasting it, I knew I had to share this recipe.

How did it taste though? It was:

  • Flavourful & filling 
  • Tart and zingy 
  • Warm and pure from the whole foods

So, I had to go back home and try it out for myself and figure out the exact measurements.  I had asked her probably 4 times what the ingredients for the crumble were. Little did she know, every time I asked her for the recipe the ingredients or measurements would slightly change.  I tried for a good 6 months to perfect this recipe, but every time something just felt off, either too much salt, too much lemon, not sweet enough.  Until now I FINALLY perfected the ingredients so it is well balanced.

If you are looking for more of a dessert crumble, you can simply add some coconut sugar to the strawberries and more maple syrup to the oat crumble topping and use vegan butter instead of coconut oil.  You can also use any type of berry, strawberries are naturally sweet to me, but blueberries or a mixed berry combination would be delicious too, raspberries alone will yield sourer results. You can also reduce the strawberries by one cup and add 1 cup of rhubarb. 

You don’t have to bake this in a large baking dish either, you can portion out in to individual ramakins (my personal favourite).  By doing individual ramakins the crumble keeps its shape and it’s so much cuter to eat out of. 

Healthy Breakfast Crumble

Course Breakfast, Dessert, Snack
Keyword gluten free, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

Berry Layer

  • 4 cups frozen strawberries
  • 1 tbsp ground white chia seeds
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tsp maple syrup optional

Oat Crumble Topping

  • 1.5 cups rolled oats
  • 1 cup almond flour
  • 3 tbsp solid coconut oil
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • pinch salt

Instructions

  1. Preheat the oven to 375°F and coat a 9 x 8 square or rectangular baking dish or individual ramakins with some coconut oil 

  2. Mix the oats, almond flour, cinnamon and salt in a bowl and then add the maple syrup and stir.  Add 1 tbsp at a time of the solid coconut oil and mix until all the crumble is stuck to the coconut oil. I find using a metal spoon works best by gently squishing the coconut oil and oats together.  Set aside

  3. Place the strawberries, lemon juice, maple syrup (if using) and vanilla in a pot and cook on medium heat

  4. Once the strawberries have started to melt and release their liquid for about 5 minutes, add the ground chia seeds and cook another couple minutes until it thickens up. It will thicken up more in the oven too

  5. Pour the strawberry mixture in the bottom of your baking dish and top with the oat crumble.  Gently press the oat crumble down.

  6. Place in the oven for approximately 30 minutes, if using a large baking dish, 15 minutes if using individual ramekins. I sometimes turn on broil for the last minute to get the top crumble nice and toasty but make sure you watch it closely.

  7. Let cool for 5-10 minutes before serving

Recipe Notes

*You can use any type of berry, I find strawberries are sweeter than most, so I like to use that, however, blueberries or a mixed berry would work too.  If I have any fresh or frozen rhubarb I will also add in 1 cup of that and reduce the strawberries by 1 cup. If you use raspberries only it will yield more tart results, so I would add a tbsp or so of maple syrup or coconut sugar. 

**my sister used white chia seeds because it won’t change the beautiful colour of the strawberries, if you use black chia seeds it could make the strawberries turn dark.  I don’t have white chia seeds, so I used black and it did change the colour of the strawberries slightly, but it didn’t bother me.

***solid coconut oil is coconut oil that is firm at room temperature.  Melted coconut oil will not work! If your coconut oil is melted at room temperature put it in the fridge for a few minutes to firm up.

DID YOU MAKE THIS RECIPE?

If you try this recipe I would love to see it and share it! Tag me on IG @thegreenerer, using the hashtag #thegreenerer

breakfast, smoothies & juices

Green Beauty Smoothie

January 17, 2017

This smoothie is definitely one of my go-to smoothies any time and day of the week. For weekdays before work I always make myself a smoothie for breakfast and this recipe has been made on average at least 2-3 times a week for the past two years.  This smoothie is so quick and easy to whip up it makes for the perfect breakfast when your busy and crunched for time.

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breakfast, smoothies & juices, snacks

Hot and Spicy Lemon-aid Tonic

January 8, 2017

Wintertime here in Canada gets pretty cold. Although I have to admit, Toronto is in its own weather bubble and always has way different temperatures from cities even just 30 minutes away. The downtown core gets more brown slush than it does snow and warmer temperatures than its surrounding neighborhoods. I don’t complain; I live in the bubble, I love the bubble. Every time I visit my mom who lives in a town 40 minutes from Toronto, I’m always amazed at the amount of snow and chilliness.

This tonic is inspired by those cold, harsh winter mornings or evenings. This drink warms up not only your cold hands, but also the insides of your body. Each ingredient was carefully selected to collectively make this a powerful, medicinal beverage to give a feeling of well-being.

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breakfast, mains

Delicious and Easy Tofu Scramble

January 30, 2016

I am not going to lie that cooking tofu scrambles has always intimidated me.  I would occasionally order it at some vegan restaurants; some tasted bad. Until I went on a trip to New York and had the best breakfast I’ve ever had and yes it involved a tofu scramble.  Since returning home I longed for that amazing tofu scramble so I tried to re-create it and if I do say so myself I did a damn good job.  Now I can stop the cravings AND its healthy, delicious and so easy to make. That’s what I call a win-win.

This tofu scramble is full of delicious nutrient-rich veggies and protein packed, which makes it the ideal weekend breakfast for champions.  Red peppers are high in antioxidants, vitamin C and boosts your metabolism, mushrooms are high in zinc, the kale adds fiber and the spices, especially turmeric, are anti-inflammatory for the body.  Its also warm, filling and utterly delicious and the best part is that its so simple to make, yet packed with a ridiculous amount of flavour.

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breakfast, dessert, snacks

Healthy Vegan Breakfast Cookies

October 19, 2015

Cookies for breakfast. Yes.

I like to wake up and have a warm lemon drink or a smoothie and along with that I also like to have some sort of substance that isn’t just liquid.  Working early in the morning on weekdays I also don’t have time to prepare much and breakfast needs to be food I can eat on the go so cereal and pancakes were out. I came across some breakfast vegan cookies at a restaurant nearby and thought to myself instead of wondering how much sugar was in them or justifying spending $3.10 on a cookie every morning, I decided that I would try and make my own.  I have found the perfect amount of each ingredient to transform them into the perfect healthy breakfast cookie.

These cookies are soft, chewy, moist and delicious and are so easy to make only requiring one bowl to make them in. When I eat them I feel like I should feel guilty but then I remember that literally every single ingredient in these cookies are pure, whole foods offering a variety of nutrients. I usually make a batch of these cookies every Sunday and take one on-the-go in the morning before I leave to go to work.  Its prettttyyyy hard to only eat one a day…..they don’t always make it to the end of the week but I’m not complaining.

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breakfast

Homemade Raspberry Jam Thumbprint Cookies

April 23, 2015

These are by far the best cookies i have ever made and had…and i’ve had a lot of cookies.  After you have just one, you will crave these again and again and again. The taste and texture are just absolutely perfect and you would NEVER know these were vegan and gluten-free.

I have been experimenting a lot with gluten-free baking and discovered I really like it as it makes vegan baking easier because there’s so much variety with flours, emulsifiers and thickeners that when combined properly make the best damn taste and texture that is different from standard white-flour, egg and milk cookies.

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breakfast

The Best Basic Bruschetta

March 1, 2015

I would like to start off by saying that this recipe is simple, so simple I didn’t think I needed to make a post about it, but the fact thats its SO good and easy is what will make this recipe one to keep for the books!

Secondly, if you are buying bruschetta try making it yourself and I promise you wont be able to ever go back. Bruschetta should be made fresh, the same day you choose to eat it. This recipe only calls for 4 simple ingredients and 5 minutes of your time to make it.  I make this bruschetta everyday sometimes twice a day because it is that good and good for you.

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