I miss fresh berries. I really do! I already am anticipating the return of my favorite fruits and other produce, that are only available in the summer months. However, I’m very grateful for all of the frozen berries one can buy at the local health store year-round! My parents had fixed something similar to this blueberry crumble following a Tosca Reno recipe a year ago. I couldn’t find the same recipe, when my mom was invited to an outing with friends, so I found a similar recipe and changed several ingredients (since I didn’t have the time nor the will to run to the grocery store to buy the necessary ingredients).
This is a wonderful breakfast dish, or dessert alternative. It’s especially good when it’s still warm from the oven, or maybe even with a scoop of vanilla ice cream on top. (I’m getting hungry just writing this). And bonus: it’s healthy for you!
What is your favorite dish to enjoy in the winter?
Blueberry Oat Crumble
(dairy-free, gluten-free, vegetarian)
Adapted from a Tosca Reno recipe
1 cup unsweetened almond milk
1 egg + 2 egg whites
1 banana, mashed (about ½ cup)
3 tbsp. raw honey
½ tsp. vanilla extract
1 tsp. baking powder
1 tsp. ground cinnamon
pinch of nutmeg
pinch sea salt
2 ½ cups gluten-free oats
¼ cup ground flaxseed
½ cup chopped nuts (I used walnuts)
1 ½ cups frozen blueberries
Preheat the oven to 350 degrees.
Coat a pie dish lightly with oil. (Tip: Easiest would be either to use cooking spray, or to use a paper towel to coat the pan evenly).
In a bowl mix milk, egg, egg whites, mashed banana, honey, vanilla extract, baking powder, cinnamon, nutmeg, and sea salt. Next, mix in oats, ground flaxseeds (also known as flaxmeal), and chopped nuts. Mix in half of the frozen blueberries into the batter, and distribute the rest of the frozen blueberries evenly over the bottom of the dish.
Pour batter over scattered blueberries, and bake in the oven for about 35 minutes, or until golden brown.