Blueberry Breakfast Crumble

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.

The topping:
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.

– Crystal

Blueberry Scones

We love scones and had an abundance of blueberries in the freezer, so naturally blueberry scones came about.

The recipe is from Vegan Brunch by Isa Chandra Moskowitz.  So good!

Breakfast in Bed

We celebrated Valentines Day this year with breakfast in bed, as is generally our custom. Coffee, juice, and blueberry pancakes topped with strawberries. The recipe is from Vegan Brunch, which also features other things such as cinnamon buns, waffles (gingerbread!  peanut butter!), tofu omelets (!), frittatas, scones, sausages, and more.  You really just need to buy it already.  Most of the pictures turned out horribly, but there were a few worth sharing.