This is a delicious breakfast option for those not so warm British summer days!
Serves ½:
Berry filling –
1 tablespoon raspberries
1 tablespoon black currants
1 tablespoon red currants
1 tablespoon sliced banana
½ pod of vanilla, seeded
Tiny squeeze of lemon juice
Crumble topping –
1 tablespoon ground almonds
2 tablespoons oats
1 tablespoon pure maple syrup or honey
1 tablespoon coconut oil
½ teaspoon cinnamon
1 lemon, zest
Method
Preheat the oven to 200 degrees celsius. Mix all of the ingredients for the berry filling into a small baking dish, and place in the oven for about 10 minutes, or until softened.
Meanwhile, mix all of the ingredients for the crumble topping in a small bowl. When the berry filling is softened, remove from the oven and sprinkle the topping over the top. Then, return to the oven for a further 7-10 minutes, or until browned.Remove from the oven and spoon into your breakfast bowl.
Recipe by awesome Instagrammer @VioletandGreen