Breakfast Crumble Pots
A perfect way to mix up your breakfast with these yummy breakfast crumble pots.
Preparation time20 minutes
4 portions
Ingredients
- 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
Nutrition Facts
| Energy (kcal) | 4567 kcal |
| Energy (kJ) | 19380 kJ |
| Protein (g) | 98.3 g |
| Carbohydrate incl. fibre (g) | 604.5 g |
| Carbohydrate excl. fibre (g) | 564.1 g |
| Sugar (g) | 539.3 g |
| Fibre (g) | 40.4 g |
| Fat (g) | 211.4 g |
| Saturated fat (g) | 20.7 g |
| Unsaturated fat (g) | 18.0 g |
| Monounsaturated fat (g) | 13.7 g |
| Polyunsaturated fat (g) | 4.3 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 8879 mg |
| Salt (g) | 22.20 g |
| Vitamin A (IU) | 27 IU |
| Vitamin C (mg) | 0.8 mg |
| Calcium (mg) | 61 mg |
| Iron (mg) | 4.45 mg |
| Potassium (mg) | 562 mg |
Instructions
- Preheat oven to 180˚C/160˚C fan-forced. Line and oven tray with baking paper.
- 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.
- Meanwhile, process the cashews, almond milk and dates in a blender until smooth.
- Layer individual serving glasses with fresh fruit, cashew mixture and crumble.
