Have you ever wanted to have a berry crisp for breakfast? Do you love peanut butter and jelly? Do you want a protein-packed breakfast that also contains healthy fruits and grains? If you said yes to any of these then you need to check out this recipe! The crumble, combined with the chia jam layer is the ultimate flavor and texture combination. Make this recipe on a Sunday and you’ll have a delicious and healthier breakfast all week long.
Meal Prep Friendly
This recipe is perfect for meal prep! One recipe makes 8-10 servings depending on how many bars/squares you cut it into so it will stretch throughout the week even if you’re making it for two. This meal prep recipe is also great for a busy week when you need to grab it and go. Let’s face it, unfortunately, we don’t always have the time to sit down and enjoy our breakfast at the table – sometimes, we need something we can throw in tin foil and run out the door with. Whatever your needs are, this recipe is sure to meet it.
What Equipment Do I Need?
- Square Baking Pan
- Large Mixing Bowl
- Small Bowl
- Measuring Cups & Spoons
- Small Pot
- Wooden Spoon or Spatula
- Large Fork
Ingredients
Oat Base
- Gluten Free Super Fine Almond Flour
- Gluten Free Rolled Oats
- Sliced Almonds
- Plant Based and Gluten Free Protein Powder
- Baking Powder
- Cinnamon
- Flax Seed Meal
- Water
- Vanilla Extract
- Pure Maple Syrup
- Unsweetened Plant Based Milk
- Creamy Natural Peanut or Almond Butter
Berry Layer
- Frozen Berries
- Chia Seeds
- Pure Maple Syrup
Crumble
- Gluten Free Super Fine Almond Flour
- Gluten Free Rolled Oats
- Pure Maple Syrup
- Melted Coconut Oil
Substitutions
- Maple Syrup – Honey, if you’re not vegan, or agave nectar work as well.
Recipe Tips
- It’s better to use slightly less water when making the flax seed mixture as opposed to too much. The flax seed meal won’t thicken if there’s too much water in the mix.
- For a slightly sweeter crumble layer, add cinnamon and a touch more maple syrup.
- I used unrefined coconut oil in this recipe.
Recipe
Protein Breakfast Crumble
Ingredients
Oat Base
- 1 cup super fine almond flour
- 2 cups gluten free rolled oats
- 1/2 cup sliced almonds
- 3 scoops gluten free plant based protein powder
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 tbsp flax seed meal
- 6 tbsp water
- 2 tsp vanilla extract
- 1/2 cup pure maple syrup
- 1 1/2 cups unsweetened plant based milk
- 1 cup creamy natural peanut or almond butter
Berry Layer
- 12 oz frozen berries
- 1/4 cup chia seeds
- 2 tbsp pure maple syrup
Crumble
- 1/2 cup super fine almond flour
- 1/2 cup gluten free rolled oats
- 1 tbsp pure maple syrup
- 1 tbsp melted coconut oil
Instructions
- Preheat the oven to 375℉ and grease a square pan with extra virgin olive oil.
- Combine the flax seed meal and water in a small bowl and stir together. Let sit for 15 minutes.
- While you're waiting, combine the remaining oat base ingredients in a medium sized mixing bowl and mix well.
- Once the flax mixture has sat for long enough, add it to the oat base and mix well.
- Transfer the oat base to the pan and ensure it's spread evenly.
- Combine the berry layer ingredients in a small pot on the stove set to medium heat. Cook until the berries are no longer frozen and mixture is more sticky.
- Combine the ingredients for the crumble mixture in a small mixing bowl and mix with a fork.
- Layer the berry mixture on top of the oat base – spreading it evenly.
- Sprinkle the crumble over the top.
- Bake in the oven for 30 to 35 minutes or until crumble is golden brown.
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