Select Page

Berry Cornflakes Crumble

back to main
by Nathalie
Step by step recipe - 25 Min
March 8, 2017


Crunchy, sweet and light – the perfect breakfast combination!

This berry cornflakes crumble is exactly what I need! I’m back in Munich and the temperatures are definitely a lot colder than in Israel. For me, this means starting the day with a warm and nourishing breakfast!

You are going to love this heavenly combination of sweet and sour berries and crunchy cornflakes. It’s just the perfect breakfast that is light and nourishing at the same time and it only takes 25 minutes to prepare. If you have super busy mornings and only little time for breakfast, keep this recipe for a cozy and relaxed morning on the weekend and go for a quick and delicious porridge.



This berry cornflakes crumble also works great as a fresh desert and you can never go wrong with serving this!

My personal tip is to serve this crumble with a creamy coconut yogurt:)



Serves 3
Cooks in 25 Minutes
Difficulty Easy


350 g frozen berries (cherries, blueberries, blackberries)
1 tbsp coconut sugar (optional)
For the crumble:
6 tbsp cornflakes (sugarfree)
5 tbsp oats (glutenfree if needed)
3-4 tbsp almond butter/tiger nut cream
3 tsp maple syrup
1 tbsp coconut oil
1/2 tsp vanilla, grounded
1/2 tsp cinnamon, grounded


Preheat the oven to 180°C. Place the berries into a 15 x 25 casserole dish and sprinkle the coconut sugar on top.

Place the cornflakes and the oats into a mixing bowl and crumble everything with your hands into small pieces. Add all the rest of the ingredients for the crumble and mix until the oats and cornflakes are wet. Now, distribute the mixture evenly on top on the berries. Bake for about 20 min in the oven, or until the crumble is golden brown. Let the crumble cool off a few minutes before serving. My personal tip is to serve the crumble as it is or with some creamy coconut yogurt. Yummmmmm


Your email address will not be published. Required fields are marked *

  • en
  • de