Peach and almond breakfast crumble
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
We raise your baked oats and give you fruity breakfast crumble! This is a great source of fibre and so delicious that you feel like you're having dessert for breakfast.
Each serving provides 481 kcal, 12.9g protein, 51g carbohydrate (of which 24.6g sugars), 22.5g fat (of which 2.4g saturates), 11.3g fibre and 0.08g salt.
Ingredients
For the fruit layer
- 3 ripe peaches, skin on, stone removed and sliced
- ¼ tsp ground cinnamon
- drizzle maple syrup
For the crumble
- 80g/2¾oz oats
- 25g/1oz almonds, chopped
- 1 tbsp ground flaxseed
- ½ tsp ground cinnamon
- pinch salt
- 2 tsp almond butter
- 1 tbsp neutral oil (such as vegetable oil), plus extra if needed
- 2 tbsp maple syrup
- splash vanilla extract (optional)
- plain yoghurt of your choice, such as Greek-style, dairy-free or kefir, to serve
Method
To make the fruit layer, preheat the oven to 200C/180C Fan/Gas 6.
Put the peaches in a small baking dish (about 18x13cm/7x5in). Add the cinnamon and maple syrup and toss to coat. Spread into an even layer.
To make the crumble, mix the oats, almonds, flaxseed, cinnamon and salt in a large bowl. Add the almond butter, oil, maple syrup and vanilla (if using) and stir until the mixture comes together into a slightly sticky, clumpy crumble texture. If it feels dry, add a splash of water or a little extra oil.
Pour the mixture evenly over the peaches and press down lightly.
Bake for 30–35 minutes, or until the topping is golden and crisp. Leave to sit for 5–10 minutes to allow it to set slightly.
Serve warm with a generous spoonful of yoghurt.
Recipe tips
Substitute the almond butter with any other nut butter.
To make a nut-free version, swap the chopped almonds for pumpkin or sunflower seeds and use tahini or a sunflower seed butter instead of the almond butter.
This will keep for 2–3 days in the fridge in an airtight container. Reheat in the oven at 180C/160C Fan/Gas 4 for 10–12 minutes, or microwave for speed.
