A crumbly and fruity breakfast

A while ago my favourite breakfast was these baked oats (which taste like apple pie). But after a while I had enough and started my days with all kinds of other things. Such as smoothies, chia pudding and (vegan) yoghurt with homemade granola and fruit. What’s your favourite food in the morning? At the moment a fruit crumble is what I prefer. It’s easy to prepare, healthy, delicious and it only contains a few ingredients. If you like to excercise before breakfast, this recipe is great too: you can prepare the crumble and just put it in the oven when you’re ready for breakfast after your workout.

Let’s start with a few tips: with this recipe it’s easy to adjust the ingredients. In winter for example, you can use apples, pears and prunes instead of mango and peaches. Add a bit of cardemom and ginger on cold days for extra warmth. The spelt flour can be replaced (partially or completely) for almond flour. Choose spelt flakes in stead of oats to make this breakfast even more satisfying. If you don’t like maple syrup, you can use agave syrup or spelt syrup.

As you can see, this recipe offers a lot of varieties, you can adjust it just the way you like it.

In this blogpost I’ll share my favourite combination of flavours: a hot breakfast with summery ingredients like peach and mango.

– 4 tbsp oats
– 2 tbsp spelt flour
– 1 tbsp maple syrup
– a pinch of cinnamon
– 2 tbsp coconut oil (I used extra vergine)
– 8 (frozen) cherries
– 10 (frozen) blueberries
– 1/3 mango, peeled and diced
– 1 peach, peeled and diced

How to prepare:
Preheat oven to 200 degrees Celcius. Mix the fruit together in the baking dish. Put the other ingredients in a bowl and knead until it forms a crumbly and sticky dough. Divide the crumbly dough on top of the fruit in the baking dish. Bake the fruit crumble in the oven for about 25 minutes, until crispy and golden brown.
Be sure to wait a bit before digging in, it’s hot. Enjoy!

PS: If you don’t like a hot breakfast in summer, just let the crumble cool off (don’t put it in the fridge though, because the crumbly dough will soften).

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