-
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