I love switching the oven on on a Sunday morning. It’s the promise of a delicious breakfast, something different that I wouldn’t make on a weekday. Normally, it’s pancakes, because who doesn’t love pancakes? Sometimes it’s a decadent bowl of porridge, with all of the toppings. But today, it was something brand new.
A breakfast crumble sounds really indulgent, but that’s not the case. It’s actually made with nutritious, wholefood ingredients, even if it tastes like dessert! I was pleased with how quick it was to make too. I don’t mind spending time cooking, especially on a Sunday, but I’m often hungry first thing and I managed to get this on the table in twenty minutes. It would be a perfect Bank Holiday brunch dish.
Strawberry and banana breakfast crumble
Preheat your oven to 180C. Slice a banana and add half to two small dishes. Slice ten strawberries and again, add half to each dish. Set aside.
Combine 60g oats, 20g rice flour, 10g ground flaxseed, 1/4tsp ground ginger and 1/4tsp ground cinnamon in a bowl.
In a small saucepan, melt together 2tbsp coconut oil, 1tbsp runny honey and 1tbsp maple syrup together. Once melted and combined, mix in the dry ingredients to make crumble.
Place the crumble mixture on top of the sliced fruit evenly. Sprinkle over some mixed chopped nuts, if liked.
Bake in the oven for ten minutes. Serve immediately with coconut yogurt.
This dish signalled the end of my Boo Breakfast challenge. I was trialling a different breakfast every day for a week. My next post will be my thoughts on the challenge, what I’ve learnt and interesting observations. I hope you’ll come by and check it out, or you can see all of my breakfasts from the week on my Instagram.