This crumble seriously screams SPRING! I just love using fruit in my recipes when the weather starts to warm up! The MYLK LABS Oatmeal cups are delicious on their own, but make the perfect oat crumble!! The crunch of the oats, hazelnuts and almonds contrast the berries perfectly. I just love that MYLK LABS Oatmeal cups are vegan, gluten free and refined sugar free!
MYLK LABS has so many amazing oatmeal cup flavors. I also love how you can take them when traveling or when you just need a quick breakfast before running out the door. I always love experimenting and baking with new products and was so excited to try these. The hazelnut cacao oatmeal cup made this berry crumble something special! Not to mention, I only needed a few other ingredients to pull together an impressive dessert.
If you haven't tried MYLK LABS yet, you absolutely need to! I mean... how else are you going you make this amazing looking crumble!?!
For the filling:
2 cups mixed frozen berries
1 tablespoons agave
1 teaspoon lemon zest
1 tablespoon lemon Juice
1 tablespoon cornstarch
For the crumble:
1 MYLK LABS Roasted Hazelnut Cacao Oatmeal Cup
1/4 cup oat flour
1/2 teaspoon cinnamon
2 tablespoons melted coconut oil
Powdered sugar, optional for topping
Preheat the oven to 350 degrees F.
In a medium bowl toss together the berries, agave, cornstarch, lemon zest and lemon juice. Divide the berry mixture evenly between two 4-inch ramekins.
For the crumble: In a medium bowl stir together the MYLK LABS Oatmeal, oat flour, and cinnamon. Pour the melted coconut oil over the dry ingredients and mix to combine. The mixture should be crumbly.
Generously sprinkle the crumb mixture over the top of the berries. Place the ramekins on a baking sheet and bake for 25 to 30 minutes, or until the berries are bubbling and the top is golden brown.
Allow to cool slightly then dust with powdered sugar or top with your favorite dairy free ice cream!