This time of year brings giant baskets of local blueberries at such a good price. So, like, duh, I obviously need to buy some. And as much as I can eat handfuls of blueberries and sprinkle them on everything, I often have even more than I know what to do with. This is where the idea of a breakfast crumble comes in. So, it’s a crumble, but like, a little healthier?
It’s a giant layer of bloobs that cook down into a yummy jam, topped with a modified version of the crumble topping I normally do.
1 cup old fashioned rolled oats
1 cup all purpose flour (or whole wheat, if you want to swing that way)
1/3 cup brown sugar
1/4 cup virgin coconut oil
1 tsp cinnamon
a dash of salt
Preheat the oven to 350°.
Combine all the dry ingredients in a bowl. Add the coconut oil and mix with a fork until the mixture is crumbly.
Spray a 8″ x 12″ glass baking dish with a bit of oil, load in your berries (however many you want; the more, the better!), and spread the topping on. Pat everything down with your fork.
Bake for 30 minutes or until the top if golden and the blueberries are bubbling up. Enjoy starting your day with something that resembles dessert.