Cherry & Pecan Breakfast Crumble


Serves 8

I am literally counting down the days until I am back in the sunshine in Georgia.   So in eager anticipation of being back in my happy place, I am celebrating my Southern roots with this cherry and pecan delight.  Dessert for breakfast? Oh heck yeah!  That might sound super indulgent but this baked oatmeal is actually full of nutritionally dense and wholesome ingredients and is the perfect way to start the day, or indeed enjoyed as a mid-afternoon pick me up.  It provides complex carbohydrates to keep you full until lunchtime, and each serving provides 290 calories, 11g of protein and 25% of my daily fibre intake thanks to the Omega-3 rich Chia & Flaxseeds, as well as wholegrain oats.  The humble oat might not sound like the most exciting of ingredients but they have a whole host of health benefits like:

·      Reducing cholesterol levels. 
·      Helping regulate blood sugar (they are a particularly great addition to your diet if you are diabetic).
·      Increasing a feeling of fullness that helps with weight management.
·      Regulating digestion and increasing the growth of good bacteria in the digestive tract.

The whole family gets super excited when I make one of these on the weekends as it fills the house with the most delicious freshly baked smell.  It is perfect fresh out of the oven with a big dollop of creamy yogurt, but can also be enjoyed cold over the next few days. It is the gift that keeps on giving and serves me well as a quick breakfast during the week.  

NOTE – Yacon syrup is extracted from the roots of the Yacon plant.  It has a low glycemic index and is much lower in calories than traditional sugar, which makes it a great choice for diabetics or those looking to cut down on their sugar consumption in general.  It contains something called fructooligosaccharides (FOS), which acts as a prebiotic that supports the growth of beneficial bacteria in the gut.  But if you can’t get your hands on any, then just use regular maple syrup instead.


· 190g Wholegrain Oats
· 25g Pumpkin Seeds
· 25g Pecans
· 40g Unflavoured Protein Powder (I used That Protein’s Pumpkin Seed Protein with Chia)
· 2 tbsp Chia Seeds
· 2 tbsp Ground Flaxseeds
· 2 tsp Ground Cinnamon
· 100g Yucon Syrup (or substitute for maple syrup)
· 1 tsp Baking Powder
· ½ tsp Salt
· 350ml Milk (I used unsweetened Oat Milk)
· 2 Large Eggs (or Flax Eggs)
· 1½ tbsp Coconut Oil (melted)
· 2 tsp Vanilla Extract
· 200g Cherries
· Optional - 1 tsp Acai Powder (or any other sweet superfood powder like Boabab, Goji Berry or Maca)


· Preheat the oven to 180 degrees.
· Grease a 22cm square baking dish.  
· In a mixing bowl, combine the oats, pumpkin seeds, protein powder, chia seeds, flaxseeds, acai powder, cinnamon, baking powder and salt.
· In another bowl, combine the milk, syrup, eggs (or flax eggs), melted coconut oil and vanilla extract.
· Mix well until fully combined.
· Note If the coconut oil solidifies when it comes in contact with the cold milk, put in the mixture in the microwave for 40 seconds or so, just until the coconut oil melts again. 
· Wash and halve the cherries.
· Place half of the fruit on the bottom of the dish and keep the rest for putting on top at the end.
· Sprinkle the dry mixture over the fruit until fully covered.
· Pour the wet ingredients over the top of the oats.
· Gently shake the baking dish to make sure the wet mixture covers over all of the oats.
· Arrange the pecans and remaining fruit on top and press down slightly.
· Bake for approximately 40–45 minutes if using a large dish, until the top is nice and golden.  
· Remove from the oven and serve immediately either on its own or with some yogurt.


Calories — 290
Carbohydrates — 34g
Fat — 11 g
Protein — 11g
Fibre — 6g