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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

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


  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.