For the Crumble
- 120g ground oats
- 60g coconut oil
- 210g pitted medjool dates
- pinch of salt
- 1/4 teaspoon of vanilla powder
- 170g of whole oats
For the Berry Filling
- 180g Blueberries
- 180g Raspberries
- 1/4 teaspoon of vanilla powder
- 30g chia seeds
1) Preheat the oven (180) and line a being tray (20 x 20cm) with parchment paper
2) To make the crumble: Mix together all the crumble ingredients (except the whole oats) in a strong food processor until the mixture is gooey. Add to a large bowl and stir through the whole oats (you might need to use your hands for this, as it can be sticky and gooey)
3) Put two thirds into the base of the baking tin and push down to ensure you have a firm base.
4) To make the berry filling, mix together in a sauce pan all the ingredients along with 3 tablespoons of water and simmer for 20 minutes.
5) Pour and spread the berry mixture all over the base set in the tin.
6) Crumble the remaining part of the crumble over the top of the berry filling
7) Cook for 10 minutes or until slightly brown on top, allow to cool completely
Enjoy!