VEGGY Sweet Haferflockencrumble mit frischen Himbeeren garniert

Oat Crumble with Pecans and Vanilla

Name: Oat Crumble with Pecans and Vanilla
Total time: 40 min
Yield: 5 Portions
Ingredients: 300g Rolled oats; 2tbsp. Linseed, crushed; 40g Linseed; 4tbsp. Chia seeds; 1 Handful of pecan nuts, roughly chopped; 4 Medium-sized carrots, grated; 2tbsp. Coconut oil; 50ml Maple syrup; 900ml Almond milk; 1tbsp. Cinnamon, Ground; 1tsp. Bourbon Vanilla Sugar; 0.5tsp. Cardamom, Ground; 1pinch Sea Salt, Coarse; 1 Handful of pecan nuts, roughly chopped; 4tbsp. Maple syrup; 1pinch Sea Salt, Coarse

30—40 Min

Bourbon Vanilla Sugar

You can't beat a hot bowl of porridge on a cold day. As the weather begins to turn in fall, it's time for this delicious oat crumble with pecan nuts and maple syrup. Our spices give the recipe a wonderful vanilla and cinnamon flavor and a pinch of cardamom.

Ingredients 5 Portions

For the crumble
- 300 gRolled oats
- 2 tbsp.Linseed, crushed
- 40 gLinseed
- 4 tbsp.Chia seeds
- 1 Handful of pecan nuts, roughly chopped
- 4 Medium-sized carrots, grated
- 2 tbsp.Coconut oil
- 50 mlMaple syrup
- 900 mlAlmond milk
- 1 tbsp.Cinnamon, Ground
- 1 tsp.Bourbon Vanilla Sugar
- 0.5 tsp.Cardamom, Ground
- 1 pinchSea Salt, Coarse
For the topping
- 1 Handful of pecan nuts, roughly chopped
- 4 tbsp.Maple syrup
- 1 pinchSea Salt, Coarse

Preparation

1
Preheat the oven to 190 °C (356 °F).
2
To make the crumble: Combine all the ingredients in a bowl and spread over a medium-sized baking dish. Bake the crumble for 30 minutes at 190 °C (374 °F) using the conventional oven setting. Leave to cool and cut into rectangular pieces.
3
Topping: Mix all the ingredients apart from the sea salt in a bowl, place on a baking tray lined with baking parchment and sprinkle with sea salt. Bake for 15 minutes at 190 °C (374 °F) using the conventional oven setting and leave to cool.
4
Finally, sprinkle the topping over the crumble, serve with yogurt and enjoy.