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
• ⅓ cup maple syrup
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon almond extract
• 1/4 teaspoon iodized salt
• 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