Oat and Nut Breakfast Crumble
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
A delicious, filling, protein-packed breakfast crumble with oats, nuts, fresh fruit, and a cinnamon yogurt drizzle.
Ingredients
  • 3 tbsp. coconut oil, melted (virgin has the best flavor)
  • ¼ c. raw almonds, roughly chopped
  • ¼ c. walnuts, roughly chopped
  • ¼ c. pecans, roughly chopped
  • 3 tbsp. maple syrup
  • ½ c. Quaker┬« Old Fashioned Oats
  • ¼ c. unsweetened coconut flakes
  • ¼ tsp. kosher salt
  • ¼ c. raw pumpkin seeds
  • - - - - - - -
  • 1 c. whole milk plain yogurt
  • ¼ tsp. vanilla extract
  • 2 tsp. maple syrup
  • ¼ tsp. cinnamon
  • - - - - - - -
  • Cara Cara oranges, segmented (any navel orange will do)
  • fresh raspberries
  • fresh blueberries
Instructions
  1. Preheat oven to 375┬║.
  2. Stir melted coconut oil, almonds, walnuts, pecans, maple syrup, oats, coconut, and salt in a medium bowl until well mixed. Spread onto a baking sheet and bake for 7-10 minutes, until lightly golden. Remove from the oven and stir in the pumpkin seeds.
  3. While the crumble is baking, whisk the yogurt, vanilla, maple syrup, and cinnamon in a small bowl until smooth.
  4. To assemble, layer some of the fruit with the cooled crumble - fruit, crumble, fruit, crumble is a nice layering pattern to follow - then top with a hearty drizzle of the cinnamon yogurt.
Recipe by The Chronicles of Home at https://www.thechroniclesofhome.com/2016/02/oat-and-nut-breakfast-crumble.html