I’m 100% a sweet-over-savoury gal, and I’m definitely a dessert gal, so baked blueberry crumble with yogurt for breakfast is, quite frankly, the DREAM. It’s also really delish with kefir poured over it (and especially good for those gut bugs).
Baked Blueberry OatsPrint This
- 200g oats (use gluten free or buckwheat flakes if required)
- 1 tsp vanilla extract
- 1⁄2 tsp cinnamon
- 1⁄2 tsp baking powder
- 3 tbs maple syrup
- 30g chopped pecans
- 40g chopped walnuts
- 180g frozen blueberries
- 270ml almond milk (or other milk)
- Yoghurt, optional - to serve
Preheat oven to 180c and grease a baking tin.
In a mixing bowl, add vanilla extract, maple syrup and almond milk.
In a separate mixing bowl, add oats, cinnamon, baking powder, chopped pecans and
Scatter 3⁄4 of the frozen blueberries on the bottom of the baking tin, before pouring on your dry mixture of ingredients.
Next, pour over your wet mixture and, sprinkle a few more nuts and blueberries on top.
Bake for 25 minutes until serving with a dollop of yoghurt.