-
Servings
4 -
Prep Time
35 Minutes -
Cook Time
20 Minutes -
Total Time
55 Minutes -
Difficulty
Easy
Ingredients
BASE
| 220g | oat flour |
| 70g | coconut oil |
| 70g | date syrup |
| Pinch of salt |
FILLING
| 100g | blueberries |
| 2 | tbsp chia seeds |
| 1 | tbsp date syrup |
CRUMBLE TOPPING
| 110g | oat flour |
| 55g | oats |
| 35g | coconut oil |
| 50g | date syrup |
Oats just a matter of time until you won’t be able to resist incorporating this breakfast into your daily routine!
METHOD
- Melt coconut oil
- Mix together base ingredients until a dough is formed
- Press into a baking tray
- Freeze whilst you make the filling ~ 20 minutes
- Crush the blueberries with a mortar and pestle
- Stir in the date syrup and chia seeds
- Leave to set, 10 minutes oat to be enough time
- Once set, spread over the base and refrigerate
- For the crumble topping, melt the coconut oil and mix the crumble ingredients together
- Bake for 20-30 minutes until golden brown
- Leave crumble to cool slightly
- Pour over the blueberry jam layer, pressing down to ensure that the bottom layer sticks to the filling
- Slice and serve for breakfast🍫
- Drizzle in cashew butter caramel or nicecream