There’s one thing you got to do when you buy a lot of blueberries - bake!

So I baked this breakfast blueberry crumble done in 20min with simple ingredients. For serving, I’ve put oat milk on top that turned the crumble into a different kind of porridge. And it was purple! I’m posting this recipe a couple of weeks after I cooked this for the first time and I just want to bake it again.

What is your favourite kind of crumble?

Breakfast Blueberry Crumble

Servings 3-4

Time 20min

Instructions:

1. Start heating the oven to 180 C (fan).

2. Combine the blueberries with the sugar, vanilla extract, lemon juice, lemon zest, arrowroot powder. Feel free to crunch a couple of blueberries, but you don’t have to as they will burst while they bake.

3. Add the blueberry mix in a pyrex dish (or any other kind of deep dish).

4. In another bowl, start mixing the oat flour with the melted coconut oil and baking powder until you get a crumbled texture. You can add more oats to the mix to make sure you don’t form a dough.

5. Bake it for 15-20min and enjoy it simple or with milk on top. Either way it’s going to be delicious!

Ingredients:

• 2 cups blueberries

• 1 tablespoon coconut sugar (or soft brown sugar)

• 1/4 teaspoon arrowroot powder (or cornstarch)

• 1 teaspoon vanilla extract

• 2 tablespoons lemon juice

• 2 tablespoons lemon zest

• 1 1/2 cups oat flour (just grind regular oats until you get oat flour 😁)

• 1/2 teaspoon baking powder

• 2 tablespoons coconut oil