Oaty, nut butter crumble, a layer of homemade raspberry compote, topped with a golden oat crumble clusters😋

Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka




  • 50g almond flour (1/2 cup + 1 tbsp)
  • 60g oat flour (2/3 cup)
  • 15g coconut flour (1/8 cup)
  • 50g coconut sugar (1/2 cup + 1 tbsp)
  • 30g rolled oats (1/4 cup + 1/8 tbsp)
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 60g nut/seed butter (1/4 cup)
  • 50g coconut oil (1/4 cup)
  • 1/2 tbsp lemon juice


  • 250g frozen raspberries
  • 1 tbsp coconut sugar
  • 1 tbsp tapioca flour or corn starch
  • 1 tbsp lemon juice


      • Preheat the oven to 180C and start with the filling by heating all ingredients in a saucepan on medium for 5 minutes, continuously stirring and crushing the berries with a fork, until thick compote forms. Leave to cool whilst you make the crumble
      • Melt the coconut oil in a small bowl and stir in the nut butter and lemon juice
      • Mix together the remaining crumbke ingredients in a large mixing bowl, then pour the wet mixture in and combine to form a dry crumble.
      • Pour 2/3rd of the crumble into a baking tray and press down until firm.
      • Pour the jam on top, and then sprinkle the remaining crumble all over the jam
      • Bake for 20-25 minutes until golden. Chill before slicing

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