The forgotten satisfaction of a textural orchestra first thing in the morning.
A crisp blueberry oat breakfast crumble. A warm middle, roasted and earthy, bleeding with blueberries, crying golden, glistening.
Different mornings must heed to different needs. It’s like lunchtimes away from the office, discovering the magical brilliance about the combination of eggplant (qie zi), lotus root (lian ou), overcooked white rice, tofu (dou fu) and broccoli (xi lan hua). But mornings are the best. Sometimes it’s a dripping bowl of warm oats with a cold splash of almond milk. Other times it must be crunch-and-cream action, like crispy brown toast dipped into thick coconut yoghurt, opaque and lustful. Just this morning I indulged in the simple pleasure of crispy brown toast topped with tahini and marmalade. Nowadays I’ve tended to be more inclined to a scene of willing sogginess, dipping toast into coffee or letting my cereal and granola soak for a little too long in milk, sugars seeping out to sheen the white pool.
It bubbles and glistens. This crumble offers it all. There is no need for time to drag crunch to sog like in the case of morning cereal.
As I dug into the gooey bottomed crumbled with a crisp, sugared top, creamy coconut yoghurt glazing all edges of my spoon and crumble, it occurred to me once again how much I adore the solitude and satisfaction of breakfast.
When I know breakfasts like these are good for me and the planet, there is simply no loss. It’s good to be a little aware, you know, of what you put inside yourself and how you feel about every bite. I used to think it so stupid and time-wasting to care so much. But you only start to care when you question. Which is more eco-friendly– the paper towel or blast dryer? These are actually very important questions.
I therefore take no shame in vaunting this one.
Blueberry Oat Breakfast Crumble (makes one or two small servings)
3.5 tbsp coconut/oat/plain flour
3.5 tbsp whole rolled oats
1.5 tbsp maple syrup
120ml plant milk of choice (almond/rice/coconut/hemp etc, I used almond!)
handful of fresh blueberries
Preheat your oven to 180C. In a large ramekin (or two smaller ones), mix all the crumble ingredients together with a fork. Bake in the oven for 20-22 minutes. Once out let cool a while before digging in with some coconut yoghurt or ice cream!!