Recipe: Blueberry Breakfast Crumble
Photograph by me, set styled by Kymberly Louise.
I don't know about anyone else but I am pretty obsessed with blueberries, to the point that every time I go to the supermarket I check the price of them and as soon as it's decent I grab a bunch of containers. This breakfast is a crunchy combination of blueberries and baked oatmeal. You can eat it plain, with yoghurt or add a dash of almond milk like I tend to do.
Makes 2 servings
(per 1) Carbs 47.5g / Fat 12.5g / Protein 6g / Calories 340.5
*As per usual the type of oats you use will determine whether this is GF or not*
- 1 cup oats
- 1 cup blueberries
- 1 tbsp coconut nectar
- 1/2 tsp vanilla bean paste
- 3 tbsp almond milk
- 1 tbsp coconut oil
- Preheat oven to 200C
- Combine all ingredients in a bowl and then transfer to 2 ramekins
- Bake until the oats are a golden brown and look 'crunchy' (takes about 25-30 mins in my gas oven)
- Remove from oven and add extra fruit or yoghurt, nut milk etc before serving.