Granola Berry Breakfast Crumble
What’s better than a fruit crumble for dessert? A fruit crumble for breakfast! Ours is packed with good-for-you ingredients, including rolled oats, almonds, Greek yogurt and lots of berries. The entire family will hop right out of bed for this meal. Either fresh or frozen berries work well here, so you can enjoy the dish year-round. The recipe calls for unrefined coconut oil, which is minimally processed and has a more intense coconut flavor than refined oil.
Ingredients:
- 4 lb. (2 kg) fresh or thawed frozen assorted berries, such as blueberries, raspberries and blackberries
- 1 Tbs. cornstarch
- 1 cup (3 oz./90 g) old-fashioned rolled oats
- 1/2 cup (1 1/2 oz./45 g) dried coconut flakes
- 1/2 cup (2 1/2 oz./75 g) chopped almonds
- 2 tsp. ground Ceylon cinnamon
- 1/4 cup (2 3/4 oz./85 g) maple syrup or wildflower honey
- Kosher salt
- 8 Tbs. (4 oz./125 g) unrefined coconut oil, melted
- Greek yogurt, wildflower honey and/or flaky sea salt for serving (optional)
Directions:
Preheat an oven to 350°F (180°C).
In a large bowl, gently stir together the berries and cornstarch. Transfer the mixture to a 3-quart (3-l) square baking dish.
In another large bowl, stir together the oats, coconut flakes, almonds, cinnamon and maple syrup. Add a pinch of kosher salt, then stir in the coconut oil. Using your hands, crumble the mixture evenly over the fruit.
Bake until the topping is golden, about 20 minutes. Cover the dish with the lid and continue baking until the fruit is bubbly, about 30 minutes more.
Transfer the baking dish to a wire rack and let cool for 20 minutes. Serve the crumble with Greek yogurt, honey and flaky sea salt. Serves 6.
Williams Sonoma Test Kitchen
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