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
- 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.
- Combine oatmeal and sugar in a bowl.
- Add nutmeg, cinnamon, and ginger.
- Chop the walnuts with a knife and add to the oatmeal bowl.
- Finely chop the tangerine peel with a knife or grate and add to a bowl as well. Mix thoroughly.
- Pour the resulting mixture of oatmeal, nuts, and spices into molds on top of the tangerines and smooth.
- 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.
- Send the molds to the oven, preheated to 180 degrees, for about 20 minutes.
- 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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