Warm Apricot Breakfast Crumble

Crumble, for breakfast! It was like a light-bulb moment when I came up with this and I couldn’t believe I hadn’t thought of it before! It was hot and divine and a complete change from my regular porridge or muesli, so I knew it was a definite for my blog. I can’t wait to try this with different fruits too: apples, blackberries, blueberries or banana, the list goes on. I hope you enjoy this as much as I did.

For the Crumble

2 handfuls oats

1 tsp honey

1 tsp maple syrup

1 tbsp almond butter

1 small handful flaked almonds

For the fruit

4 Apricots

Drizzle of maple syrup

 

Use two separate bowls, mix the crumble ingredients together in one until they’ve all combined evenly. Cut the apricots in half and take the stones out, then place in the other bowl with the maple syrup. Put both the bowls in the oven at 200°c conventional heat for 20 minutes and then serve. I topped my crumble with flaked coconut and passionfruit, making it all the more delicious.

Tip: If you need a quick breakfast in the morning and don’t like having to prepare anything (like me), prepare it the night before and leave it in the oven. Set your oven (if it has this option) to automatically come on 20 minutes before you would normally sit down to breakfast, so it’s ready and waiting for you as you get up and you don’t even need to think about it!