Apple, Pear & Zucchini Breakfast Crumbles

Serves: 6|Prep: 20 minCook: 50 min

The aroma of apples, pears, cinnamon and vanilla baking in the morning makes these breakfast beauties irresistible. Treat yourself and your family to this creative breakfast that feels more like a dessert but is actually packed with omega-3s, fibre and blood-sugar stabilising ingredients. Best served warm but equally delicious from the fridge!

Ingredients

Method

2 zucchini, peeled
4 Granny Smith apples, peeled
3 Buerre Bosc pears, peeled
1 ½ tsp ground cinnamon
2 tsp vanilla extract or powder
¾ Cup flour of choice
¾ cup rolled oats
¼ - 1/3 cup coconut sugar
½ cup coconut oil

To Boost
2 Tbs Flax Seeds
¼ Cup Hemp Seeds

To add yumminess
2 tbs maple syrup (optional)
Yoghurt of choice, To Serve

1.	Preheat the oven to 180°C.
2.	Cut the zucchini, apples and pears into 1 to 2cm pieces. Add to a bowl and toss with the cinnamon, maple syrup and vanilla, set aside.
3.	Stir the flour, oats, sugar and seeds together in a bowl. Add the oil and stir until the mixture clumps together to form the crumble.
4.	Fill the ramekins with fruit mix (overfill them slightly as the fruit will settle as it cooks).
5.	Spoon the crumble mix over the fruit, place on an oven tray and bake in the centre of the oven for 45 to 60 mins until the fruit is cooked and the crumble is golden.
6.	Serve with yoghurt.

Tip:

Serve immediately, cover and store in the fridge for up to 4 days or freeze for up to 4 months.

The crumble mix is wonderful on yoghurt or ice cream. Simply make as above but bake on a lined tray for around 30 mins until golden, stirring halfway through. Store in an airtight container in a cool, dry place for up to 1 month. Use gluten-free oats to make this gluten free.