Sweet blackberry casserole with a spelled and cinnamon crunch

Sweeeet Casserole, oh oh oh…. Would you like something unusual for breakfast on the Advent weekend? Then treat yourself and your loved ones to a casserole. If you think of pasta or quark when you hear the term “casserole” or “casserole”, then listen carefully now. How do sweet and warm blackberries with a cinnamon crunch and coconut yogurt sound to you?

The recipe is super easy and the casserole is faster in the oven than you can say “All I want for Christmas is you”. You only need one baking dish and seven ingredients. Deal? 

First you mix the frozen blackberries with the orange peel and zest - then you can devote yourself to the crunchy crumble topping. We use the Sweet Ceylon Hot Breakfast Bowl with wholemeal spelled semolina as the basis for this. The advantage: The mixture no longer has to be sweetened and seasoned because it is already perfectly seasoned. The regional wholemeal spelled semolina is also rich in fiber and makes this breakfast an absolutely worthy porridge alternative. 

After baking, our Almond candy nut butter should of course not be missing as a topping - it tastes so wonderfully sweet without any refined sugar. The best: You can confidently say goodbye to remorse. The casserole is free from refined sugar, additives and other frills.

The only catch: You have to be patient, because the casserole has to bake in the oven for about 20 minutes. But anticipation is known to be the greatest joy. Especially at Christmas. 

Ingredients for about 4 people:

• 150 g frozen blackberries
• 1 small organic orange
• 2 tbsp coconut oil
• 150 g Wholey Hot Breakfast Bowl Sweet Ceylon
• 3 tbsp maple or date syrup
• ½ Glas Wholey Almond Candy
• optional: Kokosjoghurt

Preparation: 

1. Preheat the oven (top / bottom heat: 180°C / circulating air: 160°C). 
2. Take the blackberries out of the freezer and place in a baking dish (approx. 15x20 cm). 
   
3. Wash orange hot andnd dry it off. Rub the peel over the blackberries and mix.
    
   
   
   
4. Melt coconut oil. In a bowl, mix the Hot Breakfast Bowl mixture, coconut oil and maple syrup together until it becomes sticky. Sprinkle over the blackberries.
   
   
   
5. Bake for about 20 minutes, until the blackberries are soft and the top is golden brown. Take the baking dish out of the oven and let it cool down for 10 minutes.
   
   
   
   
   
6. Drizzle the Almond Candy over the Christmas Crash and serve with coconut yoghurt.
   
   
   

Fancy a boss breakfast? Swap coconut yogurt for a scoop of vegan vanilla ice cream. Merry Christmas!