This Blueberry Crumble Slice is easy to make, super delicious and healthy enough to eat for breakfast! We've used blueberries, but you can swap them for what ever fruit is in season or in your fruit bowl. Some other yummy fruit options are banana, pear and apple.
1 & 1/2 cup rolled oats
1 cup flour
1 cup desiccated coconut
1/3 cup coconut sugar
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup coconut oil
2 tsp cinnamon
1/2 tsp baking soda
2 cups frozen berries (defrost first)
2 tsp coconut sugar
2 tsp tapioca flour or cornflour
Pre-heat the oven to 170 degrees Celsius and line a baking tray or brownie tin with baking paper.
In a bowl mix together all ingredients except for the blueberries, tapioca four and the extra 2 tsp coconut sugar.
Tip 2/3rd of the mixture into the lined tin and press down flat.
Spread the blueberries evenly over the base, sprinkle over the tapioca flour and 2 tsp of coconut sugar.
Crumble the remaining mixture over the top.
Bake for 25-30 minutes until the top is golden and the blueberry filling is bubbling. Leave in the tin to cool down for half an hour then transfer to a cooling rack.
Leave the slice to cool down before cutting