I’ve been craving a combination of crunchy oats and coconut morphed with blueberries for ages after strolling through Pinterest and decided to come up with this dish. It is so healthy, loaded with healthy fats, complex carbohydrates, protein and fibre to keep you full and satisfied. These are perfect for breakfast or just as a snack with a side of coconut yoghurt or coconut cream!
Crumbles in general are not very difficult or time consuming to make- this dish only took less than forty minutes including prep and baking time. Butter or margarine is often called for in crumble recipes however I have used a mere tablespoon of organic, sustainably sourced coconut oil in this recipe to give a crunchy base when baked. The base comprises of only organic rolled oats, coconut flakes, coconut oil and dates as a natural sweetener. We all love oats and they are not just for boring porridge- utilising them in a crumble recipes bring out the toasty, crunchy element within them which is simply just so comforting.
I found some organic medjool dates at my bulkfood store and soaked them in a little hot water to soften them before blending them into the base to give a sweet element yet still provide fibre, magnesium, potassium and vitamin B6 (pyridoxine) which are required in maintain healthy bodily functions. I’ve also utilised organic blueberries which are probably my current obsession at the moment- blueberries apart from being a healthy, low-sugar fruit are laden with antioxidants. Along with the zesty homegrown passionfruit, there is the perfect pairing for your tastebuds.
I was also a little indulgent and decided to make a hazelnut, coconut and buckwheat crumble to top the entire dish with. When baked, this gives a hearty, nutty and delicious element to the crumble! As usual, I used organic and activated hazelnuts and buckwheat as my tummy doesn’t really tolerate them in their raw state.
1 cup organic rolled oats
1/3 cup organic coconut flakes
1 TBSP melted coconut oil
6 organic medjool dates, pitted and soaked
2 TBSP activated buckwheat
2 TBSP organic hazelnuts, roasted or activated
1 TBSP coconut flakes
Pinch of salt
2 cups frozen organic blueberries, defrosted
Pulp of two fresh passionfruit
Coconut yoghurt/cream to serve
1. Blitz the ingredients for the base until sticky. I prefer a textured base so I didn’t overblown fit. Pour the mix into a small lined baking pan and flatten with the back of a spoon.
2. Cover the base with the blueberries.
3. Blitz the crumble ingredients until a fine texture- do not overblend or you may end up with nut/coconut butter! Sprinkle this over the blueberries.
4. Scatter the passionfruit pulp amongst the crumble. At this stage you may like to add a few extra whole coconut flakes.
5. Bake at 190C for 40 minutes on the lower shelf. Be careful not to burn the crumble as coconut burns easily.
6. Cool briefly before serving with coconut yoghurt or coconut cream. Enjoy!
✺Oats are technically a gluten-free grain however they’re not certified most of the time due to contamination by other grains in factories etc. You could substitute with quinoa flakes or buckwheat however the tastes will be slightly different due to their nuttiness.
✺The passionfruit is optional.
✺Substitute the hazelnuts with other nuts or seeds if preferred.
Stay humble. Stay warm (or cool!).
“Love comes unseen, we only see it go.”- Henry Austin Dobson.