“Ahmed this is a breakfast innovation!” As I’d already brushed my teeth for the night, he had to try my raw oat mixture. This is how I am keeping busy until ballet classes start up again, by innovating breakfast.

Everyone else has gone back to school and I am counting down the days! Our ballet fall term hasn’t kicked off yet and trying to stay active by going to the gym etcetera etcetera is getting seriously boring.

This is probably why I decided to make breakfast a little more exciting by turning my usual overnight oats (or bircher muesli) into something warm and crumbly. It’s gotten a wee bit cold in Toronto but I’m not complaining, after spending the summer in a baking hot dance studio during Italy’s heatwave, this weather is very welcome.

How long has it been since I posted a recipe? Too long. This past year dancing really took over any spare time I had to develop new recipes. I am thinking of doing a recipe series called What An Amateur Dancer Eats. Basically sharing all the stuff I cook to keep up with my extracurricular activities.

So how about this Bircher Breakfast Crumble then? Honestly, I’ve been meaning to make myself a breakfast crumble version of overnight oats for ages and this couldn’t be easier to put together. I love it because it’s light but filling, has lots of fibre and tastes delicious with a dollop of protein-filled Greek yoghurt. Who else has been obsessing over Misty Copeland in the Oikos advert? (You could also dump this in a bowl and eat it with your favourite kind of milk. How’s that for some innovation?)

This recipe is very adaptable, I used plums, blueberries and an apple because I needed to use up the fruit from our weekly produce box. You can use maple syrup instead of honey and regular sugar instead of stevia. I prep a few the night before and pop one in the oven for twenty-five minutes whilst getting ready. I’ve also frozen a couple to have as a dessert with a scoop of ice cream. YUM!

bircher breakfast crumble

Ingredients

This recipe makes five servings

  • Fruit Filling: 150g of blueberries, 75g of of chopped red apple, 120g of chopped plums
  • 1tsp Whole Earth Stevia
  • 2tbsp + 6g of flax meal
  • 1tbsp lemon juice
  • 25g almond butter
  • 1tbsp coconut oil
  • 1tbsp honey
  • 100g oats
  • 1tsp cinnamon
  • Pinch of salt

Method

Preheat the oven to 375F.

In a bowl thoroughly mix the berries and chopped up fruit with two tablespoons of ground flax, lemon juice and stevia. Divide this up into five ramekins or one large dish.

Next weigh out the almond butter, coconut oil and honey. Blast it in the microwave for about forty seconds. Stir in the oats, remaining ground flax, cinnamon and salt and mix well.

Spoon the oat mixture on top of the fruit and bake for twenty-five minutes. Serve with a dollop of Greek yoghurt.

 

 

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