Sweet, nourishing, and packed with feel-good ingredients, this strawberry breakfast crumble is one of our favourite ways to make the most of seasonal strawberries. Juicy roasted berries are layered with hearty oats, shredded coconut for that perfect texture contrast of jammy and crunchy. To the fruit layer we have added Organised which blends in seamlessly while boosting the nutrient density of this simple recipe.

It's the perfect weekend breakfast or heathy dessert which is absolutely fail proof and comes together in no time.We love to serve it with some thick Greek yogurt, it'; comforting, energising, and designed to nourish from within while still feeling like a treat.

Serves 4 

Ingredients: 

• 750g organic strawberries - trimmed and cut into quarters 
• the juice of 1/2 lemon 
• 1 scoop Organised 
• 1 tsp vanilla extract 
• For the topping: 
• 130g (1 1/2 cup) sprouted oats 
• 40g shredded coconut 
• 80g organic raw butter - melted 
• 5 tbsp raw honey or maple syrup 
• a pinch of se salt

Optional: an handful of chopped almonds or hazelnuts for an extra crunch 

Serve with: a dollop of Greek yogurt

1. Preheat the oven at 180 degrees Celsius fan.
2. Add the chopped strawberries, lemon juice, Organised and vanilla extract to a large bowl. Mix everything really well until the strawberries are nicely coated. 
3. In a separate bowl add in the oats, shredded coconut and salt. Pour over the melted butter and honey and mix well until you have a sticky crumbly texture. 
4. Transfer the strawberries to the bottom of a baking tin. Spread on top the crumbly mixture until they are fully covered. If using sprinkle on top the chopped almonds. 
5. Bake in the oven for 28-30 minutes until you have a nice golden crust. 
6. Remove from the oven and enjoy warm with some yogurt on the side. Leftovers last in the fridge for 2-3 days and they are delicious served at room temperature.