Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Breakfast Berry Crumble.

Ingredients
3 cups (585g) Frozen mixed berries
3/4 cup (80g) Rolled oats, raw
1 tablespoon (10g) Flaked almonds
1 tablespoon (10g) Slivered almonds
2 tablespoons (22g) Self-raising flour
3 tablespoons (84g) Honey
3 teaspoons (15ml) Olive oil, extra virgin
2 teaspoons (10g) Vanilla bean extract
1 pinch salt

Extra Ingredients
Greek Yogurt
TIP: The Berry breakfast crumble is delicious served hot or cold. Make ahead and
store in the fridge.

Method
1. Preheat oven 165°C fan forced.
2. In a medium bowl, add oats, flour, almonds and salt. Stir to combine.
3. Add olive oil, vanilla extract and honey. Mix to combine, using a spoon to push
the mixture together as you stir.
4. In a small baking dish, add berries and sprinkle crumble mixture evenly over the
top.
5. Place in the oven and bake for 50 minutes or until the top is golden brown.
6. Serve crumble in bowls (generally serves four) and serve with Greek yoghurt.

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