INGREDIENTS
- 1 cup Gloriously Free Traditional GF Oats
- ¼ cup slivered almonds
- 2 tbsp flaked coconut
- 2 tbsp each pumpkin, sunflower & sesame seeds
- ½ tsp sea salt flakes
- 2 tbsp maple syrup
- 1 tbsp chipotle chilli sauce
- 1 tbsp olive oil
- 1 egg white
- Pinch salt
- 2 tsp Mexican spice blend
- 4x 156g Amy's Kitchen Mexican Burrito
- 200g Tub Guacamole
- Leafy green salad
METHOD
- To make the Mexican-spiced Crispy Crumble, preheat oven to 180°C (160°C fan-forced). Line a large baking tray with baking paper.
- Combine the Gloriously Free Traditional GF Oats, almonds, coconut, seeds, salt, maple syrup, chipotle chilli sauce and oil in a large bowl.
- Beat the egg white and a pinch of salt with an electric mixer until stiff peaks form, then add to the oat mixture and fold together until well combined. Spread the mixture over the prepared tray.
- Bake for 15 mins, stirring halfway through. Remove from the oven, sprinkle the spice blend evenly over the top, give it another careful stir and return to the oven for a final 5 mins or until the mixture is lightly coloured and fragrant.
- Cool on the tray. Store in an airtight container for up to two weeks.
- Next, heat your Amy’s Kitchen Mexican Burrito according to package directions.
- Serve with a generous dollop of Chris’ Homestyle Guacamole, leafy green salad and scatter your Mexican-spiced Crispy Crumble over the top.
- Enjoy!
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