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Breakfast Crumble Pots

A perfect way to mix up your breakfast with these yummy breakfast crumble pots.
  • 50 minutes
  • Preparation time20 minutes
  • 4 portions
recipe image Breakfast Crumble Pots


  • 150 g cashews
  • 1 cup (250 ml) almond milk
  • 3 fresh Medjool dates, pitted
  • 1/4 cup wholemeal plain flour
  • 1/2 cup rolled oats
  • 1/4 cup firmly packed brown sugar
  • 50 g Flora Plant
  • 1/4 cup hazelnuts, chopped

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 180˚C/160˚C fan-forced. Line and oven tray with baking paper.
  2. Use your fingers to combine the flour, oats, sugar, Flora Plant and hazelnuts in a bowl. Spread onto the prepared tray and bake for 30 minutes until golden, shaking the tray halfway through cooking.
  3. Meanwhile, process the cashews, almond milk and dates in a blender until smooth.
  4. Layer individual serving glasses with fresh fruit, cashew mixture and crumble.