If you’re over overnight oats and want something warm, instead of cold in the morning, make this super easy berry crumble and enjoy it all week!
All you need are your favorite berries (I only had strawberries and blackberries in the fridge, but raspberries and blueberries would be great additions), oats, GF flour (you can use almond flour, buckwheat or quinoa flour) and a few other ingredients that you probably already have in your pantry.
This crumble is dairy-free, gluten-free, low in sugar and it’s full of fiber and protein.
If you want to turn it into a dessert after dinner, heat it up and add it to a bowl of your favorite ice cream and voila, you get a healthier-for-you sweet treat at the end of the day as well!
INGREDIENTS:
Bottom Berry Layer:
2-3 cups of berries (you can use fresh or frozen)
1 tbsp. coconut sugar (optional)
Juice from 1/2 lemon
Top Crumble Layer:
1 cup GF Rolled Oats
1 cup almond flour or quinoa flour
3/4 cup shredded coconut
1/2 tsp. cinnamon
1 tbsp flaxseed
1 tbs chia seeds
1/2 cup of 100% pure maple syrup
1 tbsp. tahini or almond butter
2 tbsp. coconut oil or coconut manna
Pinch of sea salt
METHOD:
1. Chop your fresh berries into smaller pieces or use frozen berries and add them to a bowl. Add a spoonful of coconut sugar and fresh lemon juice.
2. Mix the oats, flour, coconut, cinnamon, maple syrup, tahini, coconut oil (or coconut manna) and salt in a bowl until well combined.
3. Add the fruit to an 8×8″ low baking dish and spread evenly.
4. Add the crumble mixture on top and sprinkle with more cinnamon.
5. Bake the berry crumble at 350F for about 20-30 minutes (should be golden brown.
6. Serve warm and enjoy! For leftovers, pop a serving in the microwave for about 30-45 seconds in the morning and add some yogurt for a probiotic AM boost. OR, you can turn this crumble into dessert after dinner by heating it up in the microwave or oven and adding a scoop of your favorite vanilla or coconut ice cream.
