4 1/2 cups / 400g GF Jumbo Oats
1/2 cup / 120g Smooth Peanut Butter, no added sugar
1 Banana, riper the better
6 Medjool Dates, pipped
Berry Centre -
2 1/2 cups / 400g Strawberries and Raspberries - fresh or frozen
40g Goji Berries
4 tbsp Chia Seeds
1 tsp Vanilla Extract
2 tbsp Maple Syrup
Crumble topping -
1 cup / 100g Almond flour
3/4 cup / 100g Coconut flour
3/4 cup / 100g Coconut Sugar
1 tsp Cinnamon or Cardamon
1/2 cup / 170g Maple syrup
1/2 cup / 110g Coconut oil - melted
Preheat the oven to 180’C
Prepare the base by placing all the ingredients in a food processor and pulse until its combined then transfer to a glass or ceramic oven dish lined with parchment paper.
Push the mix down with the back of a spoon to make an even base layer.
To make the berry centre add the berries into a medium sauce pan with a splash of water and gently soften over medium heat for about 10 minutes, stirring occasionally.
Then take off the heat and add the rest of the ingredients and stir for a few minutes until it starts to thicken.
When cooled pour over the base.
Prepare the crumble by mixing together all the ingredients in a large bowl and then cover the berry layer.
Bake for 20-25 minutes, or until the centre has firmed up and the crumble has reached a golden-brown colour.
I suggest serving it warm with a dollop of coconut yoghurt or cream, curled up with a cozy blanket!
These can be kept in the fridge for up to 1 week.