High-Protein Berry Breakfast Crumble with maple Greek yogurt
Rating0.0
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
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.
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
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.
