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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.