Who doesn't want to have dessert for breakfast? This Breakfast crumble is sweet, fruity and has the most incredible healthy oat crumble topping. This berry oat crumble takes just a couple of minutes to make, and is made using frozen berries making it budget friendly and perfect for the winter months - it's a great source of fibre too.
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We are BIG fans of frozen berries. They are a much more budget friendly option, you don't have to worry about them going bad in the fridge. It's really the only option in the winter months when fresh berries have no flavor! This berry breakfast crumble is one of our favorite ways to use frozen berries.
As simple as throwing the frozen berries in a baking dish with some chia seeds (for added protein and to thicken it) and then topping it with a healthy oatmeal crumble made by mixing oats, seeds, nut butter, maple syrup and egg whites. It's so simple - then you just put it in the oven and let the fruit get soft and the crumble goes crispy.
Looking for more frozen fruit recipes? Why not try our quick Frozen Fruit Smoothie, delicious Smoothie Bowl, our super easy 5 Minute Healthy Frozen Yogurt or our 10 minute Chia Seed Jam.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Berries - We used frozen berries, and any type goes. We used strawberries, blueberries and raspberries. But you could use cranberries, blackberries, redcurrants or cherries. This oatmeal berry crumble is a good way to use up lots of different frozen berries left in bags in the freezer.
- Chia seeds - Once the frozen berries start cooking, the chia seeds help to thicken the mixture up. It also gives the breakfast crumble a bit of a protein boost.
- Oats - This is how we make our healthy crumble topping. We used rolled oats. You don't want to use quick oats/instant oats or steel cut oats.
- Nuts/Seeds - This adds a nice crunchy texture and some protein to the crumble. We used a ground nut/seeds mix, but if you have whole then you just need to whizz them up in the food processor.
- Nut butter - This helps to bind the crumble together and adds some protein. We used almond butter, but any will work. Go for smooth rather than crunchy. You can also use sunflower seed butter for a nut free version.
- Maple syrup - The berries add sweetness to the base, but we wanted the crumble to have some sweetness too. You could swap it for honey or agave instead if you prefer.
- Egg white - This is used to bind the crumble together and get some nice clumps in it. We use just the white rather than the whole egg to prevent a greasy crumble topping. You could use a little melted coconut oil.
Variations
Nuts - You could crush the nuts and mix them in to add some extra texture. Also, what looks nice on top is some flaked almonds.
Fruit - Not a fan of berries? You can make this with diced apples and pears too.
Individual - You can make single individual portions of this berry crumble with oats by dividing it between ramekins. It will need a little less time in the oven.
Protein - For a higher protein version, you can add a scoop of protein powder into the crumble mix. You will need to add a little extra nut butter to help bind it all.
How To Make Breakfast Crumble
Prep: Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Step 1: In a mixing bowl, add the oats, nut/seed mix, almond butter, egg white and maple syrup.
- Step 2: Give everything a really good mix.
- Step 3: Add the frozen berries to an oven proof dish. Sprinkle over the chia seeds.
- Step 4: Pour the oat mixture on top of the berries and spread out evenly.
- Step 5: Put into the oven for 30-35 minutes, until golden brown.
Breakfast Crumble Serving Suggestions
To keep this berry breakfast crumble light and nutritious, and to add some extra protein, we served it with Greek yogurt. Coconut yogurt adds a lovely extra flavor too.
You could add a drizzle of nut butter on top before serving or sprinkle over some chocolate chips. My kids also like a sprinkling of cinnamon on top.
Want to eat this for dessert? It goes great with ice cream or one of our Ninja Creami recipes.
Dannii's Top Tips
- Although the word breakfast is in the title, there is no reason why you can't enjoy this fruit crumble with oats at any time of day.
- We haven't added any sweetener to the berries. However, if you wanted it sweeter, then you can add a little maple syrup to the berry and chia seed mixture - but we don't think it is missing it.
- You can use fresh berries instead if you want.
- For extra flavor you could add some vanilla extract to the crumble mixture.
Frequently Asked Questions
This fruit crumble with oats will keep in an airtight container in the refrigerator for 3-4 days. We wouldn't recommend freezing this as it goes a bit mushy when defrosted.
Yes, you can and this is what we do often as it's a bit too long to cook on a busy weekday morning. I cook it whilst I am cooking dinner the night before and then leave it to cool and then put it in the fridge overnight. In the morning, I pop it in the oven whilst I am getting the kids ready for school and it will take about 10-15 minutes to heat through. You could eat it cold though.
More Crumble Recipes
If you've tried this berry breakfast crumble, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Breakfast Crumble
Ingredients
- 150 g (1.75 cups) Oats - (use certified gluten free oats to ensure this recipe is gluten free)
- 3 tablespoon Ground nuts/seeds mix
- 3 tablespoon Maple syrup
- 2 tablespoon Almond butter
- 1 Egg white
- 500 g (3.25 cups) Frozen berries - mixed
- 1 tablespoon Chia seeds
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- In a mixing bowl, add 150 g Oats, 3 tablespoon Ground nuts/seeds mix, 2 tablespoon Almond butter, 1 Egg white and 3 tablespoon Maple syrup.
- Give everything a really good mix.
- Add 500 g Frozen berries to an oven proof dish. Sprinkle over 1 tablespoon Chia seeds.
- Pour the oat mixture on top of the berries and spread out evenly.
- Put into the oven for 30-35 minutes.
Recipe Tips
- Although the word breakfast is in the title, there is no reason why you can't enjoy this fruit crumble with oats at any time of day.
- We haven't added any sweetener to the berries. However, if you wanted it sweeter, then you can add a little maple syrup to the berry and chia seed mixture - but we don't think it is missing it.
- You can use fresh berries instead if you want.
- For extra flavor you could add some vanilla extract to the crumble mixture.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Dalia Hawley says
Just made this, and it's so easy to make and really delicious. I added in some Rhubarb from the garden, too.
Nicola Pearsall says
I made this today using g some fresh rhubarb from my mum’s garden. I was a bit dubious of putting egg white in the crumble mix but it’s brilliant, no butter required and absolutely delicious. Thank you for another great recipe!
Wendy says
Another fab breakfast courtesy of Danni! It's completely scrumptious, and what a revelation to find a way of making crumble with no butter
Sandie Twin says
Just made this for my breakfast and can honestly say it is delicious! So easy to make too.