We are finally sharing one of our most-loved recipes from our Fraiche Table meal plan! These Middle-Eastern-inspired…
Breakfast is arguably one of the most important meals of the day, and is a meal that frequently gets skipped. Most often that’s because we don’t have enough time on our hands, which is why prepping breakfast ahead is one of the best habits to get into! Whether it’s a simple hard boiled egg with toast or this Strawberry Breakfast Crisp, your future self will thank you for setting your mornings up for success.
Eating breakfast helps you perform your best and supplies your body with nutrients to fuel your day. Breakfast can also help reduce your desire to snack throughout the day and may lead to better eating habits and an improved relationship with food. Note that you don’t need to bounce out of bed and eat if that’s not your thing. Some people don’t enjoy eating first thing in the morning and that’s ok. Just make sure that the first thing you do eat is a healthy choice!
Ideally, choose a breakfast that includes a mix of complex carbohydrates (not highly refined), healthy fats, fibre, and protein. This combination helps keep you full, energized and ready to take on the day! For example, in this Strawberry Breakfast Crisp the oats, whole wheat flour and fruit provide a source of complex carbohydrates and fibre, and serving it with Greek yogurt provides you with extra protein and a bit of fat. To add some extra nutrients into this breakfast you could also add chia seeds or hemp hearts into the crumble.
Not only is this breakfast crisp absolutely delicious, but it’s the perfect make ahead breakfast for those extra busy weeks! Make it on Sunday and serve it all week long topped with a little bit of yogurt. Plus you can use any fruit you like making it oh so versatile!
Preheat the oven to 350 F and grease a 9×9” baking dish or a dish of similar size.
In a medium bowl, mix together the oats, flour, cinnamon, melted butter or oil, maple syrup, and salt to create the topping.
Place the strawberries in the prepared baking dish and mix with ¼ cup of the topping, stirring to combine.
Top the strawberries with the remaining topping and bake for around 1 hour, until the oats are golden brown and the strawberries bubble at the edges. Once cool, cover and refrigerate until ready to serve. Serve warm or cold with a dollop of your favourite yogurt and a drizzle of maple syrup if desired.
*Use vegan butter or coconut oil and serve with a plant-based yogurt to make this recipe plant-based.
*Ensure your oats are gluten free and use a gluten free flour to make this recipe gluten free.