Berry Crumble for Breakfast
Warm berries baked with a gluten-free oat and nut topping, served with creamy Greek yogurt
Servings 4
Calories
Ingredients
For the berry filling
- 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
For the crumble
- 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
For serving
- 1/4 cup plain Greek yogurt
Instructions
- Preheat the 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.. Set aside
- Make the Crumble Topping: In another bowl, mix together the rolled oats, coconut flakes, almond flour, chopped nuts, cinnamon, sea salt, milk and honey
- Use a fork to mash in the almond butter and stir until the mixture is well combined and crumbly. I like to use my hands to squish together some bigger pieces so you get clusters of crumble when it bakes
- Assemble: Spread the crumble mixture evenly over the berry filling in the baking dish or 4 individual ramekin dishes
- Bake for 25-30 minutes, or until the topping is golden brown and the berries are bubbly
- Let cool slightly before serving with 1/4 cup of plain Greek yogurt
