Breakfast Recipe: Walnut and Oat Crumble

Of course there are the mornings when you barely have time to grab a coffee before dashing out the door, but other days, there's time for a real breakfast. You can save this flavorful walnut and oat crumble for those slower mornings, or make it ahead of time and refrigerate so it's ready for the weekday rush.

Either way, you'll find that walnuts, vanilla, and berries come together for a meal that's just the right amount of sweet and satisfying. Swap the butter for coconut oil and use a coconut-based yogurt to make this meal vegan. You can also warm the crumble for a cozy morning during cooler months, or keep it chilled for a summertime treat.

Walnut and Oat Crumble

Serves: 2-3

Ingredients

• 1 cup oatmeal
• ¾  cup all purpose flour
• ½ cup chopped walnuts
• ½ teaspoon cinnamon
• ¼ teaspoon kosher salt
• ¼ cup melted butter or coconut oil
• ¼ cup maple syrup
• ¼ teaspoon vanilla extract
• 1.5 lbs frozen fruit
• 1 tablespoon all purpose flour
• Greek yogurt, for serving

Steps

1. 1.
   Heat oven to 350F. 
2. 2.
   In a medium bowl combine the dry ingredients; oatmeal, flour, walnuts, cinnamon, salt. Then add in the wet ingredients: butter, maple syrup, and vanilla—mixing with a fork to create clumps.
3. 3.
   Add frozen fruit and flour to a 10-inch baking dish and mix to combine. 
4. 4.
   Spread crumble topping across the top of the fruit.
5. 5.
   Bake for 35-40 minutes or until the fruit is bubbling and crumble is golden brown. Let it cool for a few minutes before serving with Greek yogurt.