Ingredients
For the cake:
1 tablespoon vegetable oil
2 cups gluten-free oats (quick cooking or old fashioned)
2 large eggs
½ cup almond milk
1 cup plain 2% Greek yogurt
1/3 cup maple syrup
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon almond extract
1/4 teaspoon iodized salt
1 tablespoon vegetable oil
8 ounces Wyman’s Fresh Frozen Triple Berry Blend
For The Crumble Topping:
1/3 cup almond meal
1/3 cup rolled oats
1/3 cup sliced toasted almonds
4 ounces Wyman’s Fresh Frozen Triple Berry Blend
1/4 cup packed light brown sugar
½ teaspoon cinnamon
1/4 teaspoon salt
1/4 cup cold unsalted butter, diced into ½-inch cubes
Preparation
