Nut Crumble - Quick and Easy
Say hello to your new go-to topping! This quick and easy nut crumble is sweet, crunchy, and so versatile. It started as a star on my roasted beet and feta salad but quickly became a favorite for yogurt, granola, and even desserts. Whip it up in under 20 minutes—it’s vegan, gluten-free, and totally customizable. You’ll find yourself reaching for it again and again!
Servings: 10
Calories: 240kcal
Ingredients
- ⅓ cup maple syrup
- 2 tablespoon coconut oil melted
- 1 cup unsalted almonds finely chopped
- 1 cup walnuts finely chopped
- 3 tablespoons pumpkin seeds (pepitas)
- 2 tablespoons sunflower seeds
Instructions
- Preheat the oven to 180°C (360°F) and line a baking tray with parchment paper.
- In a medium-sized bowl, combine almonds, walnuts, pepitas, and sunflower seeds. Mix.1 cup unsalted almonds, 1 cup walnuts, 3 tablespoons pumpkin seeds, 2 tablespoons sunflower seeds
- Add the melted coconut oil and maple syrup to the nut and seed mixture, stirring until evenly coated.⅓ cup maple syrup, 2 tablespoon coconut oil
- Spread the mixture onto the prepared baking tray and bake for 10-15 minutes or until golden and crisp.
- Set the tray aside and allow the nut crumble to cool completely before breaking it into pieces.
Notes
Nuts can burn quickly, so keep an eye on the crumble in the last few minutes of baking. Stir the crumble halfway through to ensure even browning.
Cool completely before storing, this prevents condensation and keeps the crumble crisp. Store in a sealed jar or container at room temperature for up to 2 weeks. Freeze for up to 3 months in a freezer-safe container.
