Cherry and muesli crumble
1 x 3 second spray(s)
Cherries, pitted, frozen
No added sugar orange juice
Reduced fat oil spread
Dry rolled oats
⅓ cup(s), (30g), gluten-free variety
Rice flakes cereal
⅓ cup(s), (35g)
2 tbs, finely chopped
Pumpkin seeds (pepitas)
- Preheat oven to 200°C. Lightly spray four ½-cup (125ml) capacity ovenproof dishes with oil and place on a baking tray.
- Combine cherries and juice in a small saucepan over medium heat. Bring to the boil. Reduce heat and simmer, uncovered, for 3-4 minutes or until cherries soften and sauce thickens slightly. Spoon cherry mixture into prepared dishes.
- Combine spread and syrup in a microwave-safe jug. Cook on High (100%) for 30 seconds or until melted. Combine oats, rice flakes, walnuts, pepitas and mixed spice in a medium bowl. Add spread mixture and stir to combine.
- Sprinkle oat mixture over cherry mixture. Bake for 10-12 minutes or until crumble is golden. Serve.