Ki’s Queen of Crumble

View IngredientsView Instructions 

Home

Tutorials

Resources

Media

Support

Recipes

Group

Tournament

Servings:

4

Prep Time:

10 Minutes

Cook Time:

25 Minutes

Mealtime:

Breakfast

Ingredients

Ingredients:

2 cups large flake oats (old fashioned rolled oats)
1 cup blueberries (frozen)
⅓ cup chopped walnuts
sprinkle of cinnamon, ground ginger, and nutmeg to taste
½ tsp vanilla extract
1 cup oat milk (or other non-dairy milk)
¼ cup non-dairy yogurt
¼ cup fresh or frozen pomegranate seeds (if frozen, bring them to room temp)
1 bag frozen cherries
½ cup purple grapes
maple syrup
7 Tbsp of ground flax

Step by Step Instructions

Step 1

In a large bowl mix oats, blueberries, cherries, walnuts, ground flax, vanilla, oat milk and spices to taste. Mix well. Mixture should be damp, not wet.

Step 2

Pour into an oven safe dish that has been sprayed with non stick spray and bake at 375 deg F for 20-25 min until golden brown.

Step 3

While the oats are cooking make the sauce. In a bowl, mix together yogurt and spices to taste. Use non-dairy milk to thin out the yogurt so it becomes a slurry.

Step 4

To assemble, place the warm oat bake in a bowl and top off with grapes and pomegranate seeds. Drizzle the yogurt sauce and a light drizzle of maple syrup.