Whole grain fruit crumble
Get ready to conquer your day with the ultimate plant-based breakfast boost: whole grain fruit crumble! A sweet and nutritious blend of apples, bananas, and raspberries baked with flavour-packed crumble made from oats, almond flour, and maple syrup - an irresistible combination.
Preparation
Step 1
1 apple – 2 bananas – 150 g raspberries
Preheat oven to 180° C. Dice the apple and slice the bananas. Mix with the raspberries in a heatproof dish.
Step 2
130 g quick oats – 40 g almond flour – 40 ml maple syrup – 40 g coconut oil – 1 tsp vanilla seeds – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Mix the quick oats, almond flour and vanilla seeds in a separate bowl. Add the coconut oil, maple syrup and Kikkoman Less Salt Soy Sauce. Mix thoroughly until a crumbly texture forms.
Step 3
100 ml vegan yogurt – Fresh mint to serve
Sprinkle the prepared crumble over the fruit, place in the preheated oven and bake for around 25-30 minutes until the crumble is crispy and the fruit soft.
Garnish with fresh mint and serve with vegan yogurt.
Tip:
Depending on the season, you can use different fruits such as blueberries, cherries or pears.
Recipe-ID: 1227
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1 apple – 2 bananas – 150 g raspberries
Preheat oven to 180° C. Dice the apple and slice the bananas. Mix with the raspberries in a heatproof dish.
130 g quick oats – 40 g almond flour – 40 ml maple syrup – 40 g coconut oil – 1 tsp vanilla seeds – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Mix the quick oats, almond flour and vanilla seeds in a separate bowl. Add the coconut oil, maple syrup and Kikkoman Less Salt Soy Sauce. Mix thoroughly until a crumbly texture forms.
100 ml vegan yogurt – Fresh mint to serve
Sprinkle the prepared crumble over the fruit, place in the preheated oven and bake for around 25-30 minutes until the crumble is crispy and the fruit soft.
Garnish with fresh mint and serve with vegan yogurt.
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