Musings on Momentum

Berry Crumble

CourseMain Dish

Servings	Prep Time
8people	10minutes

Cook Time

35-40minutes

Servings	Prep Time
8people	10minutes

Cook Time

35-40minutes

Ingredients

2cups rolled oatsI use Trader Joe’s gluten-free. If you are not gluten intolerant old fashioned rolled oats will do just fine.
1/3cup brown sugar
1tsp baking powder
1tsp cinnamon
1/2tsp salt
1cup strawberriesany berry will work
1/3cup blueberriesI use frozen
2cups vanilla coconut milkany dairy or non-dairy coconut milk will do – I like vanilla coconut because it adds flavor.
1 egglarge
3tbsp olive oil
2tbsp vanilla extract
1 ripe bananacut into thin slices

Instructions

Preheat oven to 375 degrees F
Coat the inside of a 9 x 13 baking dish in olive oil
In a large bowl mix together oats, sugar, baking powder, cinnamon, salt, and half of the berries. (Save the other half of the berries for the top of the oatmeal.)
In another bowl whisk together milk, egg, olive oil, and vanilla extract.
Pour the oat mixture into the prepared backing dish, arranging the remaining berries and the banana slices on top.
Pour the milk mixture evenly over the oat mixture, gently shaking the dish to distribute evenly.
Bake for 35 – 40 minutes depending on your oven. Remove when the top is golden brown and the milk mixture has set.
After it has cooled, cover and store in fridge . Reheat in microwave for 30 seconds or until warm when ready to eat.

Recipe Notes

The original recipe calls for 1/2 cup of mini chocolate chips to both mix into the batter and to sprinkle on top. I skip these in an attempt to convince myself this is a reasonably healthy breakfast choice but have no doubt the addition of them would only make this even more delicious.