Kiwi and oatmeal crumble with cocoa. It is perfect as a dessert or for breakfast for the whole family.
A sweet is different from the usual that sees the kiwis protagonists combined with the crunchiness of oats and the taste of cocoa, a light sweet that does not lose its taste.
It is not complex to prepare and the crunchy note is precisely given by the oats which replaces the much more buttery and fatty shortcrust pastry.
- 8 ripe kiwis
- 160 g Oat flakes
- 40 ml sunflower oil
- 5 tablespoons apple juice without sugar
- 60 g Almonds
- 60 g pine nuts
- 4 teaspoons Bitter cocoa powder
- 1 pinch of salt
- q.s. Cinnamon
- q.s. Greek yogurt (optional to serve)
To prepare the recipe for the cocoa kiwi and oat crumble add the oat flakes, cocoa, almonds, and pine nuts and a pinch of salt in a bowl. Add the apple juice and oil and work with your hands quickly until you get a “crumbly” dough, which you will rest in the refrigerator for 30 minutes (or in the freezer for 10 minutes).
Peel the kiwis and cut them into pieces.
Add cinnamon to taste and mix well.
Place the fruit on the bottom of 4 cottas and lay the crumbled dough on it by crumbling it with your hands.
Leave some open space between the crumble crumbs: the humidity of the fruit can come out during cooking, avoiding that the base remains too moist.
Cook at 180 degrees for 15 minutes, let cool and serve.
Kiwi and oatmeal crumble with cocoa.