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From Milk, yogurt & cheese recipes (2012).
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From Milk, yogurt & cheese recipes (2012), character 4845 of the text, digitised by the Internet Archive: https://archive.org/details/CAT31314481
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Method
- 3 cups Banana Berry Breakfast Crumble Makes 4 Servings Ingredients 1 instant oatmeal packet, any flavor, sweetened 2 tablespoons ground flaxseed 1 banana, chopped 2 cups frozen mixed berries (such as blueberries, blackberries, strawberries and/or raspberries), unthawed, no syrup or sugar added 4 teaspoons butter, diced 2 cups Greek yogurt, strawberry flavor Directions 1.
- Preheat the oven to 400 degrees F.
- Spray 4 individual oven safe bowls with oil, or for one large crisp, spray the bottom and sides of an 8-inch or 9-inch square baking dish.
- 2.
- Empty the oatmeal packet into a mixing bowl and mix in the flaxseed.
- Place about one-half cup of berries in each individual bowl, or place all the berries in one baking dish.
- Add banana slices.
- 3.
- Sprinkle oat mixture evenly on top of banana and berries (about 2 tablespoons per bowl), then dot the tops evenly with butter and lightly spray top with cooking spray oil.
- Bake for 15 to 20 minutes until topping is golden brown.
- 4.
- Serve warm, topped with Greek yogurt.
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