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Blueberry Breakfast Crumble

Prep Time: 10-15 min
Cook Time: 25-30 mins
Serving Size: 12
  • Dairy Free 
A breakfast bar that tastes like a blueberry crumble! The combination of wholegrains and fruit provides the gut with fibre and there is a little peanut butter in there to add protein and some nutrients like choline!
INGREDIENTS
METHOD
TIPS & NOTES
  • Dry Ingredients:
  • 2 cup rolled oats 
  • 1 cup almond meal
  • 1 cup shredded coconut 
  • 1 tsp baking powder 
  • 1 tsp cinnamon
  • Wet Ingredients:
  • ½ cup peanut butter
  • 1 tsp vanilla bean extract 
  • 1 egg (whisked) 
  • ¼ cup honey *
  • ¼ cup coconut milk
  • 2 cups diced blueberries (thaw first if using frozen)
1.  Preheat the oven to 180ºC fan-forced.
2.  Place the rolled oats, almond meal and shredded coconut into a food processor and process until texture is a coarse flour.
3.  Transfer the mixture to a large bowl and add in the baking powder and cinnamon and mix again. 
4.  In a separate bowl, combine the wet ingredients (except the blueberries).
5.  Make a well in the centre of the dry ingredients and pour in the wet ingredients and mix until well combined. 
6.  Place half the mixture into a lined baking tray and press down to ensure it is evenly spread and firm then top with the blueberries. 
7.  Pour over the remaining mixture on top of the blueberries to create a crumble-like topping (or a blueberry sandwich).
8.  Bake in the oven for 25-30 minutes until slightly golden on top. 
9.  Allow to cool completely before slicing into bars. 

  • *This recipe contains honey, which should not be served to children under 12 months of age.
  • If you don’t have blueberries you can use strawberries instead. Due to the round shape of blueberries they can be a potential choking hazard, cooking will make them soft, however to improve safety you can gently flatten the blueberries with a fork before adding them to the mixture.
  • Storage: In an airtight container in the fridge for up to 3 days.

Blueberry Breakfast Crumble

Prep Time: 10-15 min
Cook Time: 25-30 min
Serving Size: 12
  • Dairy Free
A breakfast bar that tastes like a blueberry crumble! The combination of wholegrains and fruit provides the gut with fibre and there is a little peanut butter in there to add protein and some nutrients like choline!
INGREDIENTS
METHOD
TIPS & NOTES
  • Dry Ingredients:
  • 2 cup rolled oats
  • 1 cup almond meal 
  • 1 cup shredded coconut 
  • 1 tsp baking powder 
  • 1 tsp cinnamon
  • Wet Ingredients:
  • ½ cup peanut butter 
  • 1 tsp vanilla bean extract
  • 1 egg (whisked) 
  • ¼ cup honey *
  • ¼ cup coconut milk
  • 2 cups diced blueberries (thaw first if using frozen)
1. Preheat the oven to 180ºC fan-forced.
2. Place the rolled oats, almond meal and shredded coconut into a food processor and process until texture is a coarse flour.
3. Transfer the mixture to a large bowl and add in the baking powder and cinnamon and mix again. 
4. In a separate bowl, combine the wet ingredients (except the blueberries).
5. Make a well in the centre of the dry ingredients and pour in the wet ingredients and mix until well combined. 
6. Place half the mixture into a lined baking tray and press down to ensure it is evenly spread and firm then top with the blueberries. 
7. Pour over the remaining mixture on top of the blueberries to create a crumble-like topping (or a blueberry sandwich).
8. Bake in the oven for 25-30 minutes until slightly golden on top. 
9. Allow to cool completely before slicing into bars.

  • *This recipe contains honey, which should not be served to children under 12 months of age.
  • If you don’t have blueberries you can use strawberries instead. Due to the round shape of blueberries they can be a potential choking hazard, cooking will make them soft, however to improve safety you can gently flatten the blueberries with a fork before adding them to the mixture. 
  • Storage: In an airtight container in the fridge for up to 3 days.
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