Strawberry Breakfast Crumble

• 750g organic strawberries - trimmed and cut into quarters
• the juice of 1/2 lemon
• 2 heaped tablespoons (20g) of 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

Method

1. 1

   Preheat the oven at 180 degrees Celsius fan.

2. 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. 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. 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. 5

   Bake in the oven for 28-30 minutes until you have a nice golden crust.

6. 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.