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The secret to hiding the evidence that I bought way too many berries again: make it look intentional.
A cup of mixed berries bakes down with honey and vanilla under a crumble of oats, almond flour, hemp hearts, pumpkin seeds and almond butter. Twenty-five minutes at 350°F, until the berries bubble and the top goes golden. The maple Greek yogurt goes on after, not before.
The cornstarch is the one judgement call. Skip it with firm berries; use it when they are very ripe or frozen, or the bottom turns watery instead of jammy.
Prep Time10 minsCook Time25 minsTotal Time35 mins
Berry layer
1 cup mixed berries
1½ tsp honey
¼ tsp vanilla extract
1 tsp cornstarchOptional, if your berries are extra juicy
Crumble
¼ cup old-fashioned oats
¼ cup almond flour
2 tbsp hemp hearts
1 tbsp pumpkin seeds
1 tbsp almond butterPeanut butter works too
1–2 tsp honey
½ tsp cinnamon
Pinch of salt
Maple Greek yogurt
1 cup Greek yogurtNonfat keeps it near 22g of protein a serving
1–2 tsp pure maple syrupOr to taste
1Preheat the oven to 350°F. Add the berries to a small baking dish and toss with the honey, vanilla, and the cornstarch if using.
2Mix the oats, almond flour, hemp hearts, pumpkin seeds, cinnamon and salt. Add the almond butter and honey and stir until crumbly. Sprinkle over the berries.
3Bake for 20–25 minutes, until the berries are bubbling and the topping is golden.
4Mix the Greek yogurt with the maple syrup. Divide the crumble between 2 bowls and top each with the maple Greek yogurt.
Ingredients
Berry layer
1 cup mixed berries
1½ tsp honey
¼ tsp vanilla extract
1 tsp cornstarchOptional, if your berries are extra juicy
Crumble
¼ cup old-fashioned oats
¼ cup almond flour
2 tbsp hemp hearts
1 tbsp pumpkin seeds
1 tbsp almond butterPeanut butter works too
1–2 tsp honey
½ tsp cinnamon
Pinch of salt
Maple Greek yogurt
1 cup Greek yogurtNonfat keeps it near 22g of protein a serving
1–2 tsp pure maple syrupOr to taste
Directions
1Preheat the oven to 350°F. Add the berries to a small baking dish and toss with the honey, vanilla, and the cornstarch if using.
2Mix the oats, almond flour, hemp hearts, pumpkin seeds, cinnamon and salt. Add the almond butter and honey and stir until crumbly. Sprinkle over the berries.
3Bake for 20–25 minutes, until the berries are bubbling and the topping is golden.
4Mix the Greek yogurt with the maple syrup. Divide the crumble between 2 bowls and top each with the maple Greek yogurt.
High-Protein Berry Breakfast Crumble
