This crumble is delicious and can be made under 5 minutes. It's a great, easy way to level up your morning porridge. This crumble is suitable for almost everyone any allergy.
Serves: 8 or more people
Prep time: 2 minutes
Cook time: 3 minutes
1 ½ tablespoon of coconut oil
1 tablespoon of maple syrup
½ teaspoon of vanilla essence
½ tablespoon of ground cinnamon
Pinch of salt
1 tablespoon of chia seeds
¼ cup of rolled oats
¼ cup sunflower seeds
⅛ cup of pepitas
⅓ cup desiccated coconut
Add the sunflowers seeds, pepitas, chia seeds, oats and coconut to a blender and pulse until the mixture is almost a coarse powder. (We pulsed it twice and it was a perfect consistency.)
Melt the coconut oil in a frying pan on medium heat.
Add the maple syrup, salt, vanilla essence and cinnamon and stir until well combined
Add your crumble powder to the frying pan.
Stir until the wet and dry ingredients are fully combined.
Cook for about two minutes mixing the crumble mixture occasionally. Keep checking as the mixture could burn quickly.
As the mixture starts to brown take it off the heat and it the residual heat will keep it toasting.
Serve your breakfast crumble by sprinkling over your porridge, coconut yoghurt, chia pudding or milk of choice.
This delicious breakfast crumble can last up to 6 months in an airtight container
You can add extra ingredients to your crumble like dried fruits, puffed buckwheat or on nuts if you do not have allergens.