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High-Protein Berry Breakfast Crumble

Prep Time10 minsCook Time25 minsTotal Time35 mins

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.

A bowl of baked berry crumble with an oat and almond topping, topped with swirled maple Greek yogurt, with a dish of fresh strawberries, raspberries and blueberries behind it

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
1

Preheat the oven to 350°F. Add the berries to a small baking dish and toss with the honey, vanilla, and the cornstarch if using.

2

Mix 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.

3

Bake for 20–25 minutes, until the berries are bubbling and the topping is golden.

4

Mix the Greek yogurt with the maple syrup. Divide the crumble between 2 bowls and top each with the maple Greek yogurt.

Nutrition Facts

2 servings

Serving size

Amount per serving
% Daily Value *
Protein 22g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.