60 minutes (mostly cooking time) • Gluten-free • Dairy-free • Very low sugar • Low FODMAP • Makes 8 servings • This crumble matches the sweet tang of blueberries with the hearty nuttiness of oatmeal, pumpkin seeds, and sunflower seeds to make it not only a perfect breakfast but also delicious with a dollop of whipped coconut cream for dessert! Make them ahead and pop them in the microwave when you’re ready to enjoy them.

INGREDIENTS:

2 cups fresh blueberries (low FODMAP serving size for blueberries is 1/4 cup)

1 tablespoon lemon juice

1 teaspoon lemon zest

2-3 tablespoon maple syrup

1 tablespoon arrowroot (or corn starch)

1½ cups gluten-free rolled oats

3 tablespoon raw pumpkin seeds

3 tablespoon raw sunflower seeds

1 tablespoon white chia seeds

⅓ cup coconut oil

Pinch of sea salt

INSTRUCTIONS:

Preheat oven to 375 degrees F.

In a bowl, combine blueberries, lemon juice, lemon rind, maple syrup, and arrowroot (or corn starch) or arrowroot. Mix together and set aside.

In a food processor pulse sunflower seeds and pumpkin seeds until they become finely chopped. Add oats, chia seeds, salt, and coconut oil, pulse until the mixture becomes moist and crumbly.

Lightly oil your ramekins or baking dish with coconut oil and put the blueberries in the bottom of the dish. Place crumble mixture on top of blueberries in the baking dish, until the entire top is covered with the crumble mixture.

Cook for 40 minutes or until the top just starts to brown and the blueberries are bubbling. Let cool for 10-15 minutes and enjoy! Alternatively cool and refrigerate for up to 3 days and heat before serving for the best flavor.

PRO TIP: This “breakfast crumble” makes a great dessert when paired with a scoop of lactose-free vanilla ice cream or a dollop of our real whipped cream or whipped coconut cream.

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