Description
A nourishing and delicious High Protein Breakfast Crumble featuring mixed berries and a crunchy oat-protein topping. This gluten-free, plant-based recipe is perfect for a quick, energizing morning meal that balances fruit sweetness with wholesome protein and healthy fats.
Ingredients
Scale
Fruit Filling
- 10 oz bag frozen mixed berries
- 2 tbsp fruit jam of choice (no sugar added jam recommended, optional)
- 1 tsp cornstarch
Crumble Topping
- 1/2 cup gluten-free rolled oats
- 1 scoop (30 g) protein powder or 1/4 cup all-purpose flour or spelt (spoon and level)
- 2 tbsp pecans, finely minced (optional)
- 3 tbsp natural peanut butter or sunflower seed butter
- 1 tbsp maple syrup or replace with additional plant-based milk
- 3 tbsp unsweetened plant-based milk or plain yogurt
- 1/2 tsp cinnamon
- 1 tsp vanilla paste or extract
- Pinch of kosher salt
Instructions
- Prepare the fruit filling: Preheat the oven to 325°F. In a bowl, combine the frozen mixed berries, fruit jam, and cornstarch. Stir thoroughly until the berries are evenly coated with the mixture.
- Make the crumble topping: In a separate bowl, add the rolled oats, protein powder (or flour/spelt), minced pecans, peanut butter, maple syrup, plant-based milk, vanilla paste, cinnamon, and a pinch of salt. Mix well until the ingredients form small clumps and come together.
- Assemble the crumble: Divide the berry filling evenly into 2 to 3 small oven-safe ramekins. Evenly distribute the crumble topping over the berries, covering them well.
- Bake the crumble: Place the ramekins on a baking tray and bake in the preheated oven for 15 to 18 minutes, or until the topping becomes crisp and golden.
- Serve: Allow the crumbles to cool for a few minutes until safe to handle. Top with plant-based yogurt if desired, and enjoy a warm, protein-packed breakfast.
Notes
- Use no sugar added jam to reduce overall sugar content or omit entirely for a more natural sweetness from berries.
- Protein powder can be substituted with flour or spelt for a different texture and gluten-free option if using gluten-free flour.
- Pecans are optional but add a nice crunchy texture and healthy fats.
- Maple syrup can be replaced with additional plant-based milk for less sugar.
- This recipe is gluten-free if using gluten-free oats and protein powder or flour.
- Plant-based yogurt topping enhances creaminess and adds probiotics.
- Store leftovers covered in the refrigerator and consume within 2 days for best freshness.
