Name: Berry Crumble for Breakfast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups mixed berries fresh or frozen, such as blueberries, raspberries, strawberries, and blackberries; 1 Tbsp cornstarch or arrowroot powder; 1 tsp vanilla extract; 1 tsp lemon juice; 1 cup rolled oats; 1/2 cup almond flour; 1/4 cup chopped nuts walnuts or almonds work well; 1/2 tsp cinnamon; 1/4 tsp salt; 1/4 cup almond butter; 1 Tbsp unsweetened shredded coconut; 1 Tbsp honey; 1 Tbsp milk of choice; 1/4 cup plain Greek yogurt

Like a warm hug in the morning, this Breakfast Berry Crumble is a healthy mix of warm berries baked under a bed of naturally sweetened oats and nuts, topped with a spoonful of thick, creamy yogurt. This easy and nutritious recipe checks off the boxes for a balanced breakfast of protein, fibre, healthy fats and flavour.

More reasons you’ll love this berry crumble recipe

The natural sweetness of the berries allow you to leave out the refined sugar that is typically in a crumble recipe
A serving of this berry crumble with plain yogurt is a source of 24 grams protein which is a great amount to start your day with
It tastes like dessert for breakfast
It eases stressful mornings as you can prep it ahead of time and pop it in the oven when you need it
The crumble is a healthy blend of oats, coconut, nut butter and nuts, which are a source of fibre and healthy fats
Oats are a phytoestrogen, a great ingredient for hormone balance in menopause
Berries are a source of antioxidants for the immune system and skin health
It makes a delicious gluten-free breakfast option for those with celiac, IBS, IBD, or NCGS (non-celiac gluten sensitivity)
Because it is so balanced with macronutrients, it’s very satiating!

Ingredients in the crumbly oat and nut topping

Rolled oats
Almond flour
Nuts (walnuts, pecans or almonds work well)
Cinnamon
Almond butter
Unsweetened shredded coconut
Honey

How to make berry crumble

Preheat the Oven: Preheat your oven to 375°F

Prepare the Berry Filling: In a medium bowl, combine the mixed berries, cornstarch, vanilla extract, and lemon juice. Toss gently to combine, then transfer the mixture to an 8×8 baking dish lined with parchment paper (optional). Set aside

Make the Crumble Topping: In another bowl, mix together the rolled oats, coconut flakes, almond flour, chopped nuts, cinnamon, sea salt and honey. Use a fork to mash in the almond butter and mix it all together until well combined. I like to use my hands to squish together some bigger pieces so you get clusters of crumble when it bakes

Assemble the Breakfast Berry Crumble: Spread the crumble mixture evenly over the berry filling in the baking dish. As an alternative, you can distribute the berry filling and crumble topping into individual ramekin dishes

Bake: Bake for 20 minutes, or until the topping is golden brown and the berries are bubbly.

FAQ

Can I use a sweetener other than honey?

I like using honey because it’s sticky and helps keep the crumble in form when it bakes, but can use maple syrup or monk fruit in place of honey.

Are fresh or frozen berries better?

Either work well! If you are using frozen, then you will want to bake the dish before the berries thaw. If you want to prep this ahead of time, then fresh berries are best.

Should I use rolled oats or quick oats for the crumble?

Rolled oats are less processed than quick or instant oats but are more firm in texture. I would use either rolled or quick oats and avoid instant as they can get too mushy when mixed with the fruit’s juice during baking.

What other fruit works well in this crumble recipe?

Mixed berries, sliced peaches, apple, cranberries, and sliced plums work well in this recipe.

Can I prep berry crumble ahead of time?

You can prep this dish ahead of time and keep it refrigerated for a few days before baking, if you are using fresh berries. If you prep this recipe with frozen berries, then keep frozen until you are ready to bake it.

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Protein