A warm, nourishing breakfast crumble packed with juicy berries and a golden oat topping. To increase the protein content, serve with a high-protein Greek yogurt. Everything mixes quickly in a bowl — this one is truly so easy to make!
Perfect for Mother’s Day or when you want a wholesome breakfast that feels like a treat.
Serves: 1
Time to make: 15 minutes
Ingredients:
- 1½ cups (200g) frozen mixed berries
- ½ tsp cinnamon
- ½ tsp vanilla extract
For the crumble:
- 3 tbsp (30g) rolled oats
- 2 tbsp (20g) macadamias, roughly chopped — can sub for nuts of choice
- 1 tbsp desiccated coconut
- 1 tsp maple syrup
- ¼ tsp sea salt
- 2 tsp butter, melted (or coconut oil for dairy-free)
To serve:
- 2 tbsp Greek yogurt (or coconut yogurt for dairy-free)
Method:
Preheat the oven to 180°C/350°F. Alternatively, you can bake this in the air-fryer.
Place the frozen berries in a small ovenproof ramekin. Add the cinnamon and vanilla extract and stir to combine.
In a small bowl, combine the rolled oats, chopped macadamias, desiccated coconut, maple syrup, sea salt, and melted butter. Mix well until the mixture becomes slightly clumpy.
Sprinkle the crumble mixture evenly over the berries and gently press down lightly with the back of a spoon.
Bake in the preheated oven for 15 minutes, or until the berries are bubbling and the crumble is lightly golden. Alternatively, air-fry at 160°C for 10 minutes.
Serve with a dollop of Greek yogurt.
