Breakfast Oat Crumble
Ingredients
- 250g fresh strawberries, halved
- 1,5 cup rolled oats
- 4 medjool dates
- 3 tbsp coconut oil
- 1 tsp vanilla
- generous pinch of himalayan salt
Preparation
Place oats and dates in a food processor and process to combine. Add coconut oil, vanilla and salt and process again until you have a consistency of wet sand. It should stick when pressed between your fingers
Place halved strawberries on the bottom of a baking dish, then make the layer of the oat crumble mixture on top of the fruit. Bake in 180C for 25 minutes. Serve warm with coconut cream or yogurt, extra strawberries and a drizzle of syrup if desired