• Preheat oven to 350℉.
• Chop the almonds in a food processor until finely ground.
• Combine oats, ground almonds, and salt in a large bowl. Add vanilla, honey and coconut oil and stir with wooden spoon until well mixed.
• In a square baking dish (8x8 or 9x9), arrange berries at the bottom. Spoon oat mixture over berries and spread evenly.
• Bake for 25-35 minutes or until the oat mixture has turned golden brown. Serve warm.
• Store in the fridge for up to a week.

Glaze

• Combine powdered sugar, lemon juice, milk, and vanilla in a small bowl. Whisk to combine.
• In a separate small bowl, add 4 frozen cherries. Microwave for 15-20 seconds. Add the juice from the cherries to the bowl with the glaze and combine.
• When serving breakfast crumble, add glaze to individual servings as desired.