Protein Breakfast Crumble
This is a twist on my original oat bake that you'll love! If you're a fan of pb&j this is definitely the recipe for you. Start your morning with hearty oats, tart fruits, and protein-packed nuts and seeds.
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.