Crispy Almond Crumble With Blueberry

• 2 cups rolled oats
• 3 tablespoons white quinoa cooked
• 5 tablespoons almond flakes unsweetened
• 2 tablespoons pumpkin seeds optional
• 3 tablespoons plain yogurt I used plain Greek yogurt
• 3 tablespoons maple syrup or raw honey
• 1 tablespoon hemp powder, optional
• 2 tablespoons coconut oil melted, or olive oil
• 1/4 teaspoon salt
• 800 grams blueberries about 5 cups
• 3 tablespoons maple syrup or raw honey, your choice
• 1 teaspoon cinnamon
• 1 lime juice small, optional

1. Preheat the oven to 250u0b0C (~480u0b0F). Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, lime or lemon zest, lemon juice and cinnamon.
2. Prepare the crumble in a separate bowl. Start by mixing the rolled oats, cooked quinoa, almond flakes, pumpkin seeds, hemp powder, and salt. Then add maple syrup or honey and the coconut oil, melted. Use your hands to mix it and add your favorite plain yoghurt (or even milk) until well combined.
3. Pour the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed. And please bake for 35 to 45 minutes, or until the filling is bubbling around the edges and the top is lightly golden. Enjoy it! :)

rolled oats, white quinoa, almond flakes, pumpkin seeds optional, yogurt, maple syrup, hemp powder, coconut oil, salt, blueberries, maple syrup, cinnamon, lime juice

Taken from www.yummly.com/recipe/Crispy-Almond-Crumble-with-Blueberry-1653295 (may not work)