I love cooking with limitations. Rescuing leftovers, using up dusty jars from the back of the cupboard, and cooking to suit special dietary restrictions or party themes – all of these things are one big game!
This time I was working with two conditions: 1) the unstocked pantry of someone who recently moved, and 2) a giant mixing bowl full of berries from an overzealous holiday fruit salad. Plus, I’ve been doing an awful lot of festive eating, so I craved something reasonably nutritious.
Et voila! Here it is, a recipe you probably will never need, but that is quite tasty. It could easily be vegan and refined sugar-free if you omitted the white chocolate, or paleo if you replace the cereal with about half a cup of almond flour. The cereal and nuts create a nice crunchy topping. It’s not too sweet, and, especially if you omit the white chocolate, quite reasonable for breakfast.
MacGyver Berry Crumble
~1.5 cups Cheerios or other whole grain cereal
1/2 cup mixed cocktail nuts
1/4 cup Smart Balance (or butter, coconut oil, etc.)
2 tbsp. honey (or maple syrup, sugar, etc.)
~4.5 cups berries (mine were a mix of leftover raspberries, blueberries, and blackberries)
An ounce or so of leftover white chocolate from a holiday gift box
Preheat oven to 375, and grease an 8×8 baking pan. Crush the cereal, either by chopping it, pulsing in a food processor, or my method of pounding on a ziplock bag. Finely chop the nuts. Add cereal, nuts, Smart Balance, and honey to a mixing bowl and thoroughly mix. Cinnamon would be great if you have it, but I didn’t.
Finely chop or grate the white chocolate. Spoon the berries* into the baking dish, sprinkling with white chocolate as you go. Evenly distribute the cereal-nut mixture on top. Bake until the top browns and the fruit juices start bubbling, about 20-30 minutes.
*If you have any cornstarch, toss the berries with a spoonful for a less liquidy filling.