150 g oats
200 g strawberries
200 g blueberries
4 tablespoons maple syrup
2 teaspoons cacao powder
½ teaspoon pure vanilla extract
2 tablespoons coconut oil
2 teaspoons coconut flakes




Preheat the oven to 180°C. Chop the strawberries into bite-sized pieces and mix them with the blueberries. Place them in a baking dish and drizzle 1 tablespoon of the maple syrup over them. Bake for 10 minutes. Meanwhile, prepare the crumble layer. Add all the ingredients (except the coconut oil) to a mixing bowl [add the rest of the maple syrup – 3 tablespoons]. Put the coconut oil in a saucepan and let it melt. Then pour it over the crumble layer and mix all the ingredients together.

Once the strawberry/blueberry has cooked, take the baking dish out of the oven and spread the crumble layer over the top. Place back in the oven and cook for 15-20 minutes until the top turns golden brown. Enjoy and Bon Appétit!


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