Blueberry Oatmeal Crumble

Ingredients

• 1 large egg
• 2 cups of regular Trader Joe's Organic Coconut Milk

  **light is fine too, but from experience we have learned that regular coconut milk binds the mix together better

• 2 Tbs. honey, plus more when serving
• 1/4 tsp. Cinnamon
• 3 cups rolled oats
• 1 tsp. baking soda
• 1/4 up plus 4 Tbs. organic brown sugar
• 1 heaping cup fresh blueberries, plus more for sprinkling when serving
• 6 Tbs. sliced almonds, plus more for sprinkling when serving
• 16 oz. heavy whipping cream
• Honey, to taste

Directions

1. Preheat oven to 375°. Coat 8-inch-square pan with coconut oil spray.
2. In a medium bowl, beat eggs until frothy. Whisk in coconut milk, honey, baking soda, salt and cinnamon
3. With a wooden spoon mix the oats and brown sugar in a large bowl. Pour coconut mixture over the oat mixture, and toss to coat. Stir in blueberries and almonds. Spread in prepared coasted square pan, and sprinkle with the rest of the blueberries and sliced almonds.
4. Bake 25-30 minutes, or until lightly golden on top and cooked throughout.
5. Serve warm, or at room temperature.
6. Drizzle with honey and finish by putting a spoonful of whipped cream on top.

Ingredients

16 oz. organic heavy whipping cream

Optional: Granulated sugar and vanilla

Directions

1. Place a metal mixing bowl and metal hand mixing beaters into your freezer for 15-20 minutes before starting this project.
2. Take the bowl and hand mixers out of the freezer and place on your counter.
3. Optional: Place 2 Tbs. of granulated sugar and 1 tsp. of vanilla in the large chilled bowl.
4. Pour the cold heavy whipping cream into bowl with sugar and vanilla. (Cold heavy whipping cream and a chilled bowl will help form stiff peaks and create more air bubbles in the whipped cream.)
5. Using a hand mixer, beat whipping cream 2 to 3 minutes on medium or until stiff peaks form.
6. Store in airtight container for up to 24 hours.