On rainy cold days, when the last thing anyone wants is to get out of bed, I find myself laying there fantasizing about indulging breakfast options. And let's face it - nothing beats a dessert for breakfast.
As you'll soon find out (cause I can already tell that you're definitely making this), the best thing about this recipe is how easy it is to make it into a fancy dessert, shareable brunch dish or a warm nourishing breakfast.
Oh, and did I mention that it's gluten-free and refined-sugar-free?
Subscribe to receive delicious recipes, updates, competitions and more.
Preheat the oven to 340°F (170°C).
Place the dates in a small bowl and cover with hot water. Set aside to soften.
Wash the strawberries and berries (if using fresh). Slice the strawberries. Transfer the fruit to a small baking dish and toss with the lemon juice, coconut oil and maple (when we eat this for breakfast we skip the maple).
Place the pistachios and almonds in the food processor and pulse together for about 1 minute. Add the oats, cinnamon, and salt and pulse some more.
Rinse and pit the dates. Add the dates and coconut oil to the food processor and pulse until incorporated but still crumbly. If needed, add 1 tbsp of cold water to the mixture but make sure not to make it mushy.
Sprinkle the crumble on top of the berries and bake for 20-25 minutes, until golden brown and the fruit mixture is boiling.
Remove to a cooling rack and serve warm. Serve as is or with a side of vegan yogurt, coconut ice cream or coconut whipped cream.