Oat Crumble with Tangerines

by Editorial Staff

A quick and delicious breakfast in the English style – an unusual oat crumble with tangerines. Oatmeal baked in the oven with walnuts and juicy tangerine slices is already a great combination, and the addition of spices will fill the kitchen with simply magical aromas!

Servings: 2

Ingredients

  • Mandarins – 2 pcs. (150 g)
  • Oatmeal flakes – 4 tbsp (40 g)
  • Walnuts – 2 tbsp (30 g)
  • Sugar – 2 tbsp (40 g)
  • Butter – 10 g
  • Ground nutmeg – pinch
  • Ground cinnamon – a pinch
  • Dried ground ginger – a pinch
  • Salt – a pinch
  • Vegetable oil (for lubricating molds) – 1 teaspoon

Directions

  1. Lubricate the baking tins (I have frames with a diameter of 10 cm and a height of 5 cm) grease with vegetable oil. Peel the tangerines and set aside the peel – you will need it later. Divide the tangerines themselves into slices and put them on the bottom of the molds.
  2. Combine oatmeal and sugar in a bowl.
  3. Add nutmeg, cinnamon, and ginger.
  4. Chop the walnuts with a knife and add to the oatmeal bowl.
  5. Finely chop the tangerine peel with a knife or grate and add to a bowl as well. Mix thoroughly.
  6. Pour the resulting mixture of oatmeal, nuts, and spices into molds on top of the tangerines and smooth.
  7. Top with butter. It is best to cut it into thin slices and spread it over the mixture so that the butter melts and evenly spreads over the oatmeal, forming a crispy crust.
  8. Send the molds to the oven, preheated to 180 degrees, for about 20 minutes.
  9. Unusual oat crumble with tangerines is ready. Remove it from the oven, cool slightly, and serve directly in the tins, adding a scoop of ice cream if desired.

Enjoy your meal!

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