This blueberry crumble is quick, easy and perfect for breakfast. It's low in saturated fat, and very low in cholesterol and sodium. It is also a good source of Dietary Fiber, Magnesium and Selenium, and a very good source of Manganese.
INGREDIENTS1 cup (7oz / 200g) blueberries
1 cup (7oz / 200ml) milk
1 ½ cup (7oz / 200g) quick or ground oats
1 ripe banana
1 cup (7oz / 200ml) milk
1 ½ cup (7oz / 200g) quick or ground oats
1 ripe banana
Makes 2 portions 490 Calories per portion
Protein 15g
Carbohydrates 95g
Fat 7g
Fiber 13g
Protein 15g
Carbohydrates 95g
Fat 7g
Fiber 13g
We UsedOat milk and ground oats.
Level UpAdd ¼ teaspoon cinnamon, ⅛ teaspoon ground nutmeg and ⅛ teaspoon ground clove to the blueberries.
Instructions
1Combine blueberries, 2 tablespoons ground oats and 2 tablespoons of milk in a small saucepan. Bring to a simmer, stir until it thickens and set aside.
2Mash banana with a fork. Combine it with the rest of milk and oats in a mixing bowl. Set aside and allow the oats to soak for 10 minutes.
3Add ⅔ of the oat mix to a baking dish, flatten it. Add blueberries and cramble the rest of the oat mix on top. Bake in the middle of the oven at 374°F (190°C) for 20 minutes. Allow to cool before serving.
Swaps & Tips
- Use a food processor for step 2.
- Quick oats will work as well as ground oats. Allow the mix to soak before baking for 10 minutes if you use quick oats;
- One apple or ½ cup of apple sauce can be used instead of banana;
- Fresh or frozen blueberries can be used.
