This recipe is totally moreish, rich and versatile too. The topping is perfect for any crumble, any weather, occasion, breakfast or snack and it also works perfectly as a simple granola too!
What you'll need:
-100g gluten free rolled oats
-1 tbsp milled chia seeds (Linwoods)
-1 tbsp coconut oil
-2 tbsp Jake's Boost - Cacao Boost nut butter
-2 tbsp agave nectar
-50g chopped dates
-2 tbsp vegan chocolate chips/drop (feel free to add more)
-Pinch of pink Himalayan salt
How to make:
Pre-heat your oven to 180 fan
> Place the oats, chia seeds, salt, chopped dates and chocolate drops into a large mixing bowl
> In a saucepan melt the coconut oil, then add in the agave nectar and Jake's Boost cacao nut butter
> Once all melted, pour the liquid over the dry ingredients and mix until combined
> Place in the oven for 8-10 minutes or until golden brown. I quite like it when it's not too crunchy so cook for longer for more crunch.
> Wash and slice 2 pears into small cubes. Place into a saucepan to saute by adding in a little agave nectar and a drop of water. Leave until pears have softened, then place into ramekin dishes and top with the oat & nut butter mix. (Roughly 1 large pear per ramekin)
> You can place back in the oven for an extra toasting but it's not completely necessary
Hope you love this and all of Jake's Boost nut butters as much as I do.
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