You can't beat a hot bowl of porridge on a cold day. As the weather begins to turn in fall, it's time for this delicious oat crumble with pecan nuts and maple syrup. Our Veggy Sweet mix gives the recipe a wonderful orange and cinnamon flavor and a pinch of maca.
Ingredients 5 Portions
For the crumble
For the topping
- 1 Handful of pecan nuts, roughly chopped
- 4 tbsp.Maple syrup
- 1 pinchSea Salt, Coarse
Preheat the oven to 190 °C (356°F).
To make the crumble: Combine all the ingredients in a bowl and spread over a medium-sized baking dish. Bake the crumble for 30 minutes at 190°C (374°F) using the conventional oven setting. Leave to cool and cut into rectangular pieces.
Topping: Mix all the ingredients apart from the sea salt in a bowl, place on a baking tray lined with baking parchment and sprinkle with sea salt. Bake for 15 minutes at 190°C (374°F) using the conventional oven setting and leave to cool.
Finally, sprinkle the topping over the crumble, serve with yogurt and enjoy.