Easy Gluten Free Breakfast Crumble


3 heaped tbsp berry compote 

1 piece of rhubarb, sliced into cubes

2 tbsp Amisa Pure Porridge Oats

1 heaped tbsp vegan vanilla protein powder

1 tbsp maple syrup

1 heaped tsp cashew butter, melted slightly 

50g thick vegan yoghurt, to serve

  1. Preheat the oven to 180/160C fan. 
  2. Add the berry compote and rhubarb chunks into a ramekin.
  3. In a separate bowl, mix the oats, protein powder, maple syrup and cashew butter until it forms sticky clumps.
  4. Add the crumble mixture on top of the berry compote and place in the oven to bake for 15 minutes until golden and bubbling. If the crumble starts to burn/catch, cover with foil.
  5. Enjoy as a sweet and delicious breakfast! These are also great for meal prepping – you can keep them in the fridge and reheat on the go.


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