The last couple of crisp mornings inspired me to try something new for breakfast, that's healthy, has good amount of prebiotics and probiotics and is heart and body warming. And since I am also trying to increase the breakfast options for my kids, a pear crumble from locally grown organic pears seemed like a good one to experiment with. I baked it last night and both husband and kids enjoyed it this morning for breakfast, including myself.
Breakfast pear crumble
For 6 persons
1/2 cup of raisins
6 dried apricots (make sure you purchase organic without sulphites)
2 cups of rolled oats (I have purchased these gluten free oats from Elovena)
2 tbsp of maple syrup
1 cup of walnuts
1/2 cup of slivered almonds
2-2.5 tsp of cinnamon
1/2 tsp of cardamom
50g of butter
2 cups of water
Pre-heat the oven to 190C (375F).
Gut the pears into cubes (I did not peel the pears, since the skin contains a good antioxidant called quercetin and is a good source of fibre).
Mix the pears with 2tsp of cinnamon, cardamom, raisins and chopped dried apricots in an oven dish.
In a separate bowl mix together oats, 1/2 tsp of cinnamon, maple syrup, melted butter, slightly chopped walnuts and slivered almonds. Spread the mixture on top of the pears.
Bake in the oven for 20 minutes until crispy on top.
Serve as it is, with your choice of milk or top it with plain yoghurt (I used plain unflavoured coconut yoghurt) and add berries, hemp seeds, cocoa nibs if you like to upgrade your bowl further.