Breakfast Crumbles - Second in The Grateful Plate Series!

October 13, 2014 Corrie Anderson

The Grateful Plate Series: Item #2

Breakfast is my favorite meal of the day. It is most definitely my biggest meal of the day, and actually if I’m being honest, I think my breakfast time spans about 2 hours.

I have been dreaming of this recipe for a while now. I’ve tried a couple of variations but things all came together Friday night, on a whim.

I wanted something similar to granola, but not as scattered.

Something akin to an apple crisp topping but not as crunchy or thin.

It needed to have some spice in it, kind of like a good ginger molasses cookie.

This is what happened.

I figured it was the perfect second post for ‘The Grateful Plate’ series. In case you missed my last post, The Grateful Plate series is my response to the benevolence of those who donated to Lainee’s gofundme account. We don’t live in the same state or even country in some cases, as many of our kind donors. So, this series is full of things I would make for you if you lived here or were a guest in our house! It would be a great breakfast option in addition to the Pumpkin Pie Brioche!

All you need is a cup to cup and a half of nuts and seeds, some dates or dried apricots, vanilla extract, cinnamon, and a pinch of kosher salt.

I used ¼ cup raw almonds, ¼ cup raw pecans, ¼ cup raw cashews, ¼ cup raw pepitas, ¼ cup hemp seeds, ¼ cup hazelnuts, but you can use whatever you have on hand. If you don’t have enough nuts, you could add in some rolled oats. I did that with my second batch and it was glorious! I used a mixture of 4 dates and 4 apricots. You can use all dates or all apricots, its up to you!

This delectable crumble could essentially pass for dessert. You could toss in some pieces of dark chocolate. That makes my mouth water just thinking about it!

You should make this because having something delicious to look forward to in the morning is exciting, and it should make enough for about four to six days, so there you go. Four to six exciting mornings!!! Take a picture of your lovely creation and use the hashtag #itsallofit and tag me @corrielanderson on Instagram!

Breakfast Crumbles

Recipe Author: Corrie L. Anderson

Recipe Type: Breakfast or Dessert

Cuisine: Vegetarian

Serves: 4 – 6

Printable Recipe

INGREDIENTS:

Fresh fruit: plums, peaches, blueberries, bananas, apples, pears, raspberries, blackberries, nectarines, or strawberries. Anything goes!
Optional: drizzle of maple syrup

Crumble:

1 – 1½ cup mixture of nuts and seeds (I used ½ cup raw almonds; ¼ cup raw pecans, pepitas, hemp seeds, and cashews; 1/8 cup raw hazelnuts)
4 dried apricots
4 pitted medjool dates
1-teaspoon vanilla extract
1-teaspoon ground cinnamon
a pinch of kosher salt

Optional: ½ cup rolled oats, for a 'spicier' crumble you could add ¼ teaspoon ground cloves and 1/8 teaspoon ground ginger.

INSTRUCTIONS:

Place all ingredients into a food processor and pulse until you have a delicious breakfast crumble!
Wash and cut fruit if necessary, Put fruit into a bowl.
Top fruit with breakfast crumble. You could add yogurt and/or a drizzle of maple syrup or agave syrup if you want to!

** You could also add rolled oats to the crumble, I did that on my second batch and it was glorious!

Serving Size: 1 Calories: 262 Fat: 16 g Saturated Fat: 1 g Carbohydrates: 28 g Sugar: 17 g Sodium: 28 mg Fiber: 6 g Protein: 7 g

With ½ cup oats: Calories: 300 Fat: 17 g Saturated Fat: 1 g Carbohydrates: 35 g Sugar: 17 g Sodium: 28 mg Fiber: 7 g Protein: 9 g