Breakfast Today: Breakfast Crumble

Posted on by Paula Gallagher

breakfast-crumbleThis breakfast crumble is delicious and perfect for rushed mornings when you need something quick. Basically, you make this the night before and just reheat in the morning, but it is still very simple to make. This crumble is chock-full of nutritionally dense foods like flaxseed, which is rich in omega-3s and offer anti-inflammatory benefits; berries, which are a source of vitamin C , vitamin K and anthocyanins, all supplying antioxidant action; plus fiber-rich apples, providing support for a healthy digestive tract. Add a heaping spoonful of Greek yogurt for extra protein and calcium. You can switch out the berries for any other fruit that you like. You can also swap the apples for pears. This is a versatile recipe with tons of nutritional value. Plus it easily doubles as an after-dinner treat!

Breakfast Crumble

• 2 cups oat flour • 1 cup rolled oats • 1/2 cup ground flaxseed • 2 tsp ground cinnamon • 1/2 tsp salt • 1/2 cup extra-virgin olive oil • 1/2 cup maple syrup

Fruit Filling

• 4 apples unpeeled, cored, and thinly sliced (I like a tart apple) • 2 cups fresh or frozen berries • 2 Tbsp water • 1 Tbsp lemon juice In large bowl, combine flour, oats, flaxseed, cinnamon and salt and mix well. Stir in oil and maple syrup. Keep stirring until mixture is fully incorporated and mixture is tacky. In a separate large bowl, mix apples, berries, water, and lemon juice until fully combined. Pour the fruit into a 10-inch round or 8 x 8 inch baking dish, distributing fruit filling evenly. Crumble the oat and flaxseed topping over the fruit filling, pressing down gently to encase the fruit. Bake for 40 to 50 minutes, until the fruit is bubbling and topping is beginning to brown. Serve warm or chilled with yogurt. Once cool, cover and refrigerate (it will last about a week). Reheat single servings in a low oven if desired, or eat it cold. Photo from here, with thanks.