Raspberry & Coconut Breakfast Crumble
RASPBERRY + COCONUT BREAKFAST CRUMBLE
150g frozen raspberries
1 tsp vanilla
1 tbsp corn flour
150g Greek yoghurt
1 tbsp water
50g low sugar berry jam (I used@natvialiving)
120g rolled oats
60g sugar free maple syrup
30g shredded coconut
2 scoops (60g) vanilla@happywayau protein powder
1/4 cup water
Mix base ingredients and add to bottom of an oven safe dish.
Pour over the berry filling and top with the crumble mix.
Bake at 170 degrees celsius for 15-20 minutes until golden brown.