Recipe: Baked Breakfast Crumble

Recipe by Aysha Monticone, Founder of Kinfolk & Co.

Serves 2-4 people

Ingredients

Butter or Coconut oil for greasing
6 small ripe bananas
200gms (1/2 pack) Farmer Coconut, Maple & Chia Porridge
1 1/2 cups of milk or plant based milk
1/2 cup Frozen blueberries
Natural yoghurt or coconut yoghurt to serve

Method

Lightly grease an oven dish using butter or coconut milk.

Place bananas in the base of the dish and mash well using a fork. Create a nice thin layer of mashed banana over the entire base.

Pour porridge oats over the top to create another thin layer. Add milk and don’t stir. Leave in the fridge to soak for a few hours or preferably overnight.

Preheat the oven to 180 degrees celsius. Once oats have soaked, lightly scatter with the frozen blueberries. Bake in the oven for approx 40mins or until the top is golden and crunchy.

Serve warm with your yoghurt of choice.