Oatmeal Crumble with Plums
Oatmeal crumble with plums - Simply always fits: The fruity oven dish tastes just as good for breakfast as it does as a dessert.
Healthy, because
Even smarter
Nutritional values
Due to the dietary fiber beta-glucan, oatmeal has a positive effect on blood lipid levels and blood sugar levels. The B vitamins in prunes are important for a healthy metabolism and an intact nervous system. The swelling agent pectin in prunes stimulates intestinal movement.
You can vary this crumble as you like - for example, with other types of fruit such as apples, pears, berries or peaches.
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 12.5 g | (50 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.03 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33.1 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 8.7 mg | (9 %) | ||
| Potassium | 468 mg | (12 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4.2 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 68.1 mg | |||
| Cholesterol | 5.2 mg | |||
| Complete sugar | 27.5 g |
Ingredients
- Ingredients
- 22 ozs Plum
- 1 Tbsp honey
- ½ Vanilla bean
- 3 ½ ozs Oats
- 1 oz coconut sugar
- 2 ¼ ozs Coconut oil (4 TBSP.)
- 1 pinch cinnamon
- 1 pinch salt
- 1 ¾ ozs slivered almonds (2 TBSP.)
- 7 ozs Yogurt
Preparation steps
Wash plums, cut in half and remove pits. Place plums in a baking dish with the cut side up and drizzle with honey. Cut vanilla bean in half lengthwise and scrape out the pulp with a knife.
Knead oat flakes, coconut blossom sugar, coconut oil, vanilla pulp with 1 pinch each of cinnamon and salt to make crumbles, add to almonds over plums and press down lightly.
Bake in a preheated oven at 200 °C / 400 ˚F for about 20-25 minutes and serve warm with the yogurt.
