I have wanted to make this for such a long time. I love having a good and filling breakfast.
I tend to favour sweet breakfasts over savoury. Maybe cause I don't tend to have much else sweet for the rest of the day. But in saying this, I havent added any sweetners as I don't like anything too sweet! What can I say, I'm an enigma.
This has got to be one of my favourite breakfasts yet. I love muesli and granola topped with fresh fruit, this hit the spot with the baked fruit studded with vanilla on the bottom, and a crunchy crumble topping, oh my!
This would be lovely with caoco and coconut or maple syrup, added to the crumble too.
250 grams strawberries, roughly chopped keep in largish chunks
small handful raspberries, frozen
1 cup whole oats
1/4 cup dessicated coconut
1 tablespoon pepitas
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teapsoon nutmeg
1/4 teaspoon ground ginger
1/2 cup mixed nuts roughly chopped
4-6 medjool dates roughly chopped
3/4 cup coconut cream or milk, I used cream
Cube the fresh apple's and pear. Place them in a pot with about 1 cup of water, a pinch of nutmeg and the vanilla pod. Boil on a low-med heat for about 15 minutes until the fruit is tender, but NOT too soft or mushy. Take out the vanilla bean, and place the mixed fruit in a baking dish.
Dot the fresh strawberries and raspberries over the cooked fruit.
Preheat the oven to 180C.
Mix all the crumble ingredients together and sprinkle on the top of the fruit.
Bake for about 35 minutes, until the crumble is golden brown.
I served it warm from the oven with a dollop of greek yoghurt.