It’s not everyday you weigh up whether a recipe is more breakfast or dessert. Today, my friends, today is that day.
Despite being essentially dressed up fruit and muesli, this single serve blueberry crumble tastes anything but.
Ready in 20 minutes – 15 of which are watching and waiting – this is the stupidly simple ‘mug cake’ version of the humble crumble dessert.
I’ve used blueberries this time, but this recipe works well with just about any frozen berry so mix and match depending on what you have or what you’re craving.
Want to make more than just for one? Simply multiple your ingredients by the number of serves, et voila!
1.5 cups frozen blueberries
1/2 tsp arrowroot powder
3 tbs oats
1 tsp coconut oil or coconut butter
1 tsp yogurt
1/2 tsp sweetener
Preheat oven to 180°C.
Mix blueberries with arrowroot powder, and microwave for 90 seconds until thickened.
In a blender, process oats into a flour and mix through coconut oil, yogurt and sweetener. Use your hands to texturise the oats into a wet sand consistency.
Place blueberry mix in an oven-safe dish, top with crumble and bake for 15 minutes or until golden-brown.
Serve warm with a dollop of yogurt.