Description
A bountiful mix of cherries, raspberries, strawberries, pomegranate seeds, and blueberries topped with a delicious crumble mixture of oats, ground almonds, coconut oil, and honey.
Ingredients
- ½ cups Ground Almonds
- 2 cups Whole Oats
- 1 dash Kosher Salt
- 1 teaspoon Vanilla Extract
- 6 Tablespoons Honey
- 5 Tablespoons Coconut Oil, Room Temperature
- 4 cups Frozen Berries
Preparation
Preheat oven to 350ºF.
Chop the almonds in a food processor until finely ground. Combine oats, ground almonds, salt, and vanilla in a large bowl. Add honey and coconut oil and stir with wooden spoon until well mixed.
In a square baking dish (8×8 or 9×9), arrange berries at the bottom. Spoon oat mixture over berries and spread evenly.
Bake for 25–35 minutes or until oat mixture has turned golden brown. Serve warm. Will keep in a sealed container for 7 days but good luck trying to keep it in your fridge for that long.
Note: For a vanilla glaze topping, I combined ½ cup powdered sugar, 1 teaspoon vanilla, 1 tablespoon skim milk in a small bowl. Stir with whisk.
