164kcal
7g
27g
5g
5g
3g
20g
54mg
- 100g / 3.53oz tender Oats
- 20g / 0.71oz ground Almonds
- 20g / 0.71oz Coconut blossom sugar
- 0.5 tsp ground Vanilla
- 1 pinch Salt
- 50g / 1.76oz soft Coconut oil
- 250g / 8.82oz Strawberries
- 250g / 8.82oz Raspberries
- 100g / 3.53oz Blueberries
1. Preheat the oven to 180°C (356°F).
2. Grease a small baking dish (approx. 18 x 28 cm) with butter or coconut oil.
3. Mix 100g/3.53oz tender Oats, 20g/0.71oz ground Almonds, 20g/0.71oz Coconut blossom sugar, 0.5 tsp ground Vanilla, and 1 pinch Salt in a mixing bowl.
4. Add 50g/1.76oz soft Coconut oil and work with your hands to crumble. Chill until use.
5. Clean and wash 250g/8.82oz Strawberries, then cut into small pieces. Sort and wash 250g/8.82oz Raspberries and 100g/3.53oz Blueberries, then pat dry.
6. Evenly distribute the fruits in the baking dish and sprinkle with the oat crumble.
7. Bake on the middle rack for 25-30 minutes until golden brown. Remove and let cool briefly before serving.
20% of RDI
55% of RDI
27% of RDI
1% of RDI
1% of RDI
55% of RDI
15% of RDI
Oats are particularly rich in protein. The protein in oats has a higher biological value compared to other grains and provides almost all essential amino acids. Oats also provide complex carbohydrates that supply energy without causing a rapid increase in blood sugar levels. You can use almost any fruit for the crumble. The given amount of crumble is enough for about 600g of fruit.
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