The result is almost too good to be true.
A dish this easy shouldn’t taste this good! Pop it in your oven and let the heat work its magic.
Breakfast seems to be the meal of the day where people get a little stuck when it comes to variety. This easy and healthy berry crumble with oats is vegan, paleo, egg free and gluten free.
We know you’ll love its simplicity and after trying it for yourself you’ll definitely add this crumble recipe with oats and coconut to your go-to breakfast rotation. And who can resist a healthy dessert for breakfast?!
The berries in this Triple Berry Crumble are like naturally sweetened candies and bursting with antioxidants. This beautifying fruit is low-sugar that supports balanced blood sugar levels.
By adding that big pinch of cinnamon to your healthy berry crumble, you’re not only adding delicious natural flavor. It helps to keep your blood sugar level healthy and reduces sugar cravings.
The coconut and nuts in this mixed berry recipe give your body the healthy, skin glowing fats that it needs and contribute to your daily protein intake.
Go make some and tell us what you think!
Did you like this Berry Crumble recipe? Then you’re gonna love this buckwheat pepitas crunch. Check out this fun an easy recipe and you’ll know how to make granola. After making it you’ll sprinkle it on literally anything.
Also, check out these tasty breakfasts that make you actually want to get out of bed in the morning!
2oz / 50g oats
1 small hand almonds
1 small hand walnuts
1 small hand pecans
2 tablespoons shredded coconut
1 pinch salt
1 pinch cinnamon
1 pinch vanilla powder or extract
2 tablespoons coconut oil - soft not melted
2.5 tablespoons agave syrup
1 tablespoon lemon juice
Raspberries, blackberries, blueberries, cherries: as much as you want
Preheat your oven to 360ºF / 180°C
Wash raspberries, blackberries, blueberries and cherries. Mix with lemon juice and agave syrup.
In a separate bowl or mortar; lightly grind almonds, walnuts and pecans. Make sure some pieces remain.
In a bowl; mix grinded nuts with the oats, shredded coconut, coconut oil, agave syrup, cinnamon, vanilla and salt.
In s a small baking dish; cover bottom with the fruits and sprinkle with your spice mix.
Bake in oven 25-35 min. Serve with some coconut oil.
We’re love to share this Coconut Berry Crumble recipe with you. From De Hippe Vegetariër founded by Isabel Boerdam.
Isabel (28) has been a vegetarian since she was nine years old. In 2013 she started her popular foodblog De Hippe Vegetariër (The Trendy Vegetarian) and three years later published her book with the same name. In the meantime, Isabel has been able to turn her passion into her work and, as a vegetarian food expert advises companies on how they can respond to the flexitarian trend. This year, Isabel launched the successful first edition of the National Week Zonder Vlees which became the start of a real movement in the Netherlands.