Breakfast crumble with granola
Time: 30 min
- 3 apples, cut into small pieces
- 5 dl frozen blueberries
- 1 glass of Nicolas Vahé Spread / almond butter
- 2 tbsp. sugar
- 1 tbsp. lemon juice
- 1 tsp. vanilla sugar
- 1 tsp. cinnamon
- 1 bag of Nicolas Vahé Granola / raspberry, apple & macadamia nuts
- 2 tbsp. buckwheat flour
- 2 tbsp. acacia honey
- 2 tbsp. soft butter
- 1 tbsp. oil or butter for lubrication
- 2 dl of Greek yogurt
- 2 tsp. vanilla sugar
Preheat the oven to 180 °.
Put all the ingredients for the berry mix into a bowl and mix it well. Put it aside.
Put granola in a blender or mini chopper and chop roughly - it must not be chopped into too small pieces.
Put the chopped granola in a bowl together with the remaining crumble ingredients. Mix until the butter is well distributed between the buckwheat flour and granola.
Grease a dish with oil or butter and spread the berry mixture at the bottom of the dish. Afterwards, spread the crumble on top of the berry mixture so it is well covered. Put the dish in the oven and bake it for about 10-15 minutes. Meanwhile, mix Greek yogurt and vanilla sugar.
Serve the warm crumble topped with Greek yogurt, fresh berries and wood-sorrel (Oxalis acetosella).