This heart healthy, protein packed breakfast oatmeal crumble is a real crowd pleaser and a family favorite. My son gives it “eight hundred thumbs up” and devours two bowls of it in the morning with a scoop of Greek yogurt and a drizzle of maple syrup.
It is sweet, comforting and filling providing your body and mind with all the nutrients to function at full capacity. This oatmeal crumble is loaded with fruit, nuts, and oats rich in fiber, minerals, phytonutrients and antioxidants. Do not peel the skin on the apples and pears since most of the phytonutrients are in the skin. Most recipes call for peeling the fruit but do not do it unless you have texture issues. You are missing too many health benefits.
The crumble tastes best right after it is baked but you can cook it the night before and zap it in the microwave for about 30 seconds for a quick meal. I hate using the microwave since it depletes some of the nutrients but it saves time in the morning and my kids can prepare their own breakfast. Plus, they are eating something much healthier than store bought cereal or a breakfast bar.
1) Preheat- Preheat the oven to 375 degrees. Add the butter inside a 2 1/2 quart baking dish and place in the oven to melt. (I use a 8″ x 11″ x 3″ tall ceramic dish with glass lid.)
2) Make the Flax Egg- In a medium size bowl, mix together the flax meal and warm water. Allow the flax to congeal for about 5 minutes.
3) Make the Oatmeal Crumble- In the bowl with the flax egg, add the maple syrup, milk, half of the melted butter, and vanilla extract and stir well. In another bowl, combine the oats, walnuts, pecans, baking powder, cinnamon, and Margarita Himalayan fine grain pink salt. Pour the oat mixture over the milk mixture and blend until the oats are coated.
4) Combine all Ingredients and Bake- Chop the apples and pears into 1 inch pieces. Place the fruit in the baking dish with the other half of the melted butter and toss together. Pour the oat and milk mixture over the fruit. Bake for 35 to 45 minutes, until the oats are golden brown and the juices are bubbling on the sides. Let cool for a few minutes.
( I added some cinnamon sticks and a scraped vanilla bean I had left over after making a custard. This is not required for this recipe since there is vanilla extract and cinnamon.)
5) Serve- Spoon about 1 cup of fruit and oatmeal crumble into a bowl. Add about 1/4 cup of Greek yogurt on top if you wish. Drizzle a little maple syrup in the bowl. Serve warm. May reheat in the microwave for about 30 seconds for a quick breakfast.
Oats are rich in fiber and minerals and can help lower bad cholesterol. Some oats are grown in fields with wheat so people with celiac need to be cautious on the source.- http://www.medicalnewstoday.com/articles/270680.php
The apple skin contain many nutrients and polyphenols -http://www.whfoods.com/genpage.php?tname=foodspice&dbid=15
The skin of pears contain a lot of fiber and phytonutrients including flavonoids- http://www.whfoods.com/genpage.php?tname=foodspice&dbid=28
Recipe inspired by Heidi Swanson’s Baked Oatmeal
Photos by E. Feagin