Baked Breakfast Crumble
This is a really easy recipe to throw together in the morning, and what I love about it the most is that my fussy 2 year old LOVES IT, which is a huge win in our house! Feel free to swap out the fruit for whatever you have available, you could even use canned fruit if that's all you have. Same goes for the topping, just use what ever nuts or seeds you have on hand.
2-3 cups of fruit (I like to use frozen blueberries)
2 cups rolled oats
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp cinnamon
Pinch of salt
2 cups of milk of choice
1 TBSP maple/rice/agave syrup or honey
1 tsp vanilla extract (optional)
1/4 cup maple/rice/agave syrup or honey
1 TBSP coconut oil
1 cup of seeds/nuts
Preheat oven to 180 bake.
Grease a large baking dish (roughly 26cm x 15cm)
Put fruit into dish and spread out evenly.
In a separate bowl combine the oats, baking powder, spices and salt and pour over the fruit.
In another bowl whisk to combine the eggs, honey, milk and vanilla and pour over the oat mixture.
Lastly combine the the syrup, coconut oil and nuts/seeds until coated and sprinkle over the top.
Bake for 40 minutes until set in the middle.
Adapted from Green Kitchen Stories.