Ingredients
- 2 tbsp soy flakes
- ½ cup rolled oats (40 g)
- 3 tbsp chopped almonds (about 24 g)
- 1 tbsp pea protein powder
- 2 tbsp whole wheat flour or oat flour
- ¼ cup maple syrup (60 ml)
- 1 tbsp low fat butter or nut butter
Method
- Add the soy flakes, rolled oats, chopped almonds, protein powder, and whole wheat flour or oat flour to a medium bowl. Stir until evenly combined.
- Add the maple syrup and low fat butter or nut butter. Mix until all of the dry ingredients are coated and the mixture starts to form small crumble clusters.
- Keep a few larger pieces instead of breaking the mixture completely apart. This gives the finished crumble more texture.
- Spread the mixture in an even layer in a lined air fryer basket or on a parchment lined baking sheet.
- Air fry or bake at 320°F (160°C) for about 15 minutes.
- Stir the crumble once halfway through cooking so it browns evenly.
- Remove it once the oats and almonds are lightly golden. Let the crumble cool completely before serving. It will become crunchier as it cools.
Notes
Air fryer: Cook at 320°F (160°C) for about 15 minutes. Stir once halfway through so the crumble browns evenly.
Oven: Bake at 320°F (160°C) on a parchment lined baking sheet for about 15 minutes. Stir once halfway through.
For extra crunch: Let the crumble cool completely after baking. It becomes crispier as it cools.
Protein powder: I use pea protein powder, but you can leave it out if preferred.
Butter: You can use low fat butter or nut butter.
Storage: Store the cooled crumble in an airtight container to keep it crunchy.
Serving Size: ¼ recipe
Calories: 180 kcal
Carbohydrates: 25 g
Protein: 7 g
Fat: 7 g
Fiber: 3 g
Calories: 180 kcal
Carbohydrates: 25 g
Protein: 7 g
Fat: 7 g
Fiber: 3 g