PrintBreakfast crumble with forest fruits and rosewaterPrep Time3 minsCook Time10 minsTotal Time13 mins
This breakfast crumble makes a nice change on the oatmeal, doesn’t it? I’ve been experimenting with this roseflavour lately and the marriage with cinnamon turned out just perfect! Straight from the oven, it’s a great comfort food, but you can also leave it for a healthy afternoon snack. Keep it in the fridge for the day after, heat up for a few minutes to get the crunchiness back in place. Enjoy!Course: BreakfastCuisine: MediterraneanServings: 8Calories: 150 kcalAuthor: Valérie PasIngredientsfruits
- 250 g forest fruits deep frost or fresh
- 50 unrefined sugar or jaggery
- 250 g oatmeal or mixed grains
- 100 g pumpkinseeds
- 2 tsp cinnamonpowder
- 250 ml ricemilk
- 5 tbsp molasse or other syrup
- 3 tbsp coconutoil or rice oil
- 2 tbsp rosewater
- Heat up the oven on 180°C and put the fruits and sugar in an oven plate. Mix the oatmeal and pumpkinseeds with the cinnamon in a bowl.
Measure the rice milk and add the rest of the ingredients in a separate cup. Now add the liquid to the oats and stir everything so the flavors can blend nicely. Cover the fruits with this mixture, give it a little pressure so it becomes firm and leave it in the oven for 10 minutes.
Maybe check in the meantime if your seeds aren’t burning. You can stir a bit on the toplayer so it becomes nice and crunchy.
Feel free to add all kind of seeds and nuts. Seasonal fruits also work fine, but I am a fan of the berries and roseflavour.
Let me know in the comments what your favorite combination is!