I have a confession to make – I often eat this for breakfast. 
This is apple and raspberry crumble and I have been known to go through phases of eating it for breakfast mainly because it’s rammed full of nutritional goodness that I no longer consider it a desert! 

To make it you will need:

• 4 apples
• Two handfuls of frozen raspberries
• 1 and 1/2 cups of rolled oats 
• 2 tables spoons coconut oil – melted
• 1/2 a lemon (the juice)
• 2 teaspoons of chia seeds
• 2 teaspoons of flax seeds
• 1 tablespoon of cocoa nibs
• 1 table spoon of coconut flakes or desiccated coconut 

Method

• Preheat your oven to 180˚C
• Peel and dice the apples add the to a pan with about 1/2 cup of water.
• Put them over a medium heat with the lid on the pan until they are soft enough to poke with a knife.
• Drain and add the chia and flaxseeds along with the cocoa nibs and coconut flakes, mix everything together and then add to a baking tray or ceramic baking dish.
• Once the apples are in, top them with the frozen raspberries. 

• In a bowl mix the rolled oats, lemon juice and coconut oil so that the oats are lightly covered and spoon them over the apples and raspberries. 
• Place the crumble in the oven for half an hour or until the oats go golden. 

Serve with coconut yogurt and enjoy.