Raspberry Oatmeal Pecan Crumble

There is no denying that global temperatures rise, the oceans absorb the heat and we have shrinking ice sheets. Humans are set to eat more meat than ever before, which is one of the many reasons our climate is changing. Integrating more veggies into a diet is therefore not only better for us but also for the environment since the meat industry today is a phenomenal wasteful, land-and energy-hungry system that devastates our nature.

In the past years, I reduced eating meat drastically and switched to a rather plant-based diet (even though I really love eating meat). Nevertheless, there are so many great vegetarian recipes out there, that reducing meat only had benefits on my diet.

I love oatmeal if you have not already noticed and since the days are starting to cool down and summer is slowly embracing autumn, you should enfold the recipe to this Raspberry Oatmeal Pecan Crumble. Adding VEGGY Sweet spice into this recipe will give it a delicious orange-cinnamon flavor with a touch of maca powder.

Ingredients for 5

300 g oatmeal
2 tablespoons of ground flaxseed
40 g of flaxseed
4 tablespoons chia seeds
1 handful of pecan nuts, roughly chopped
1 tbsp cinnamon powder
1 tsp vanilla powder
¼ tsp
Pinch of salt
4 medium carrots, grated
300 g frozen raspberries
2 tbsp coconut oil
50 ml maple syrup
900 ml almond milk

Topping

1/2 handful of roasted
pecan nuts, roughly chopped
Some maple syrup
Sea-salt
Handful of raspberries

Method

Preheat the oven to 190 ° C.
Mix all the ingredients in a bowl and place the batter in a medium oven dish to bake for 30 minutes.
Mix the ingredients for the topping (except the sea salt) in a bowl and place on a baking paper and sprinkle with sea salt. Bake for 15 minutes and let it cool.
The topping can be sprinkled over the crumble and is perfect served with some yoghurt.