High Protein Breakfast Crumble
This plant-based high protein breakfast crumble uses protein powder in the crumble to turn this treat into a filling and satisfying meal or snack.
I love oats for breakfast, but I know for some the thought of overnight oats or freshly cooked oatmeal isn’t everyone’s jam. So why not just change the texture and make it more crisp and delicious?
This breakfast crumble is just that. Taking the elements of a delicious treat and making some modifications to bump up the protein and fiber for a filling and satisfying way to start your day.
Why You’ll Love This High Protein Breakfast Crumble
- High in protein. A great option that can be enjoyed for breakfast or as a snack. Each serving packs 21g of protein (this is dependent on the type of protein you use).
- Easy to make. No complicated steps or method. Just mix, layer and heat. Can also be made in the air fryer (see recommendations below).
- Can be meal prepped. Bake your crumble, store in the fridge and reheat when you want a treat.
Key Ingredients and Substitutions
- Frozen Berries: I used a frozen berry medley, but most fresh or frozen fruit can work. Hearty fruit like apples or pears should be sauteed in a pan until softened before using.
- Fruit Jam: I used strawberry preserves, but feel free to use the type of jam you love. You can also leave it out if you feel your fruit is really sweet on its own.
- Rolled Oats: I used gluten-free rolled oats. Quick oats also can work for this crumble.
- Plant-Based Protein Powder: I recommend using your favorite protein powder in vanilla flavor. However, do note that the brand of protein powder you use can impact how much protein you end up with in each serving. For reference, I like using Sunwarrior, Vegan Smart, or Vega Protein. If not a fan of protein powder, swap for almond flour or a soft whole grain flour like spelt.
- Peanut Butter: I used peanut butter as a cheap option, but you can absolutely make this with almond butter, cashew butter, tahini or sunflower butter.
- Maple syrup: This is just the sweetener I like. Feel free to use an alternative liquid sweetener like agave based on your own preference.
- Cornstarch: Helps to thicken the berry filling. Feel free to swap with arrowroot powder.
- Pecans: This will help give the crumble a buttery taste. If allergic, swap for minced pepitas or hemp hearts.
- Plant-based Milk: This will help add moisture to the crumb, and you can use any plant-based milk you like. For reference, I used soy milk. Another alternative you can use is an equal amount of plant-based yogurt.
How to Make a High Protein Breakfast Protein
Preheat the oven to 325F. To a bowl add the berries, fruit jam, and cornstarch then stir to combine until the berries are evenly coated.
To a separate bowl, add the oats, protein powder, pecans, peanut butter, maple syrup, milk, vanilla, cinnamon and a pinch of salt. Stir well until the ingredients come together in small clumps.
Divide the berry filling between 2-3 small oven safe ramekins (2 for a meal or 3 for snacks). Next, divide the crumble and use to top over the berries.
Place the ramekins on a baking tray and bake in the oven for 15-18 minutes or until the tops feel crisp.
Allow the crumble to cool for a few minutes or until safe to handle then top with some plant-based yogurt and enjoy.
Expert Tips
- Use fresh or frozen fruit. You can use a variety of different juicy fruits you like, fresh or frozen. Do note for hearty fruits like apples, you will want to sauté them to soften them before using in this recipe.
- If you’re not a fan of protein powder, swap with a flour you love. Turn this from a high protein treat to a high fiber one by using a soft whole grain flour like spelt flour or keep it gluten-free with almond flour.
- Adjust the sweetness to your liking. A lot of protein powders will vary in sweetness so replace any sweetener you don’t want to use with some plant based milk especially if you are using a very sweet brand of protein powder.
Frequently Asked Questions
Yes! I like to divide the fruit and crumble between 2-3 oven safe ramekins and bake in the oven. Once baked, allow to cool completely then cover with foil and place in the fridge for up to 4 days. When ready to enjoy, you can reheat it in the microwave or back in the oven. If reheating in the oven, I would keep the foil on to prevent the crumble topping from burning.
Use gluten-free oats and protein powder to ensure that the crumble is gluten-free. If making without the protein powder, swap the powder for 1/4 cup almond flour.
Yes, but I would recommend keeping the ramekin covered in foil while it bakes. This will prevent the top from burning. Bake at 325F covered for 13 mins, remove foil and bake 2 minutes until the tops are golden.
How to Serve
For more protein, I like to serve my crumble topped with some extra yogurt. Typically I’ll do an unsweetened soy yogurt, but you can use your favorite protein rich yogurt option (Siggi’s and Kite Hill have great protein-rich plant-based yogurt options).
More Breakfast Recipes to Try
- Smoky Shredded Tofu Breakfast Sandwich
- Vegan Kale Caesar Salad Toast
- Savory Oatmeal with Pan-Seared Tofu
- Fudgy Chocolate Chia Seed Pudding
- Easy Apple Pie Overnight Oats
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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High Protein Breakfast Crumble
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This plant-based high protein breakfast crumble uses protein powder in the crumble to turn this treat into a filling and satisfying meal or snack.
Ingredients
Berry Filling
- 10 oz bag frozen mixed berries
- 2 tbsp fruit jam of choice (I used a no sugar added jam), but this can be omitted
- 1 tsp cornstarch
Crumble Topping
- 1/2 cup gluten-free rolled oats
- 1 scoop (30 g) protein powder or 1/4 cup all-purpose flour or spelt (spoon and level)
- 2 tbsp pecans, finely minced (optional)
- 3 tbsp natural peanut butter or sunflower seed butter
- 3 tbsp unsweetened plant-based milk or plain yogurt
- 1 tbsp maple syrup or replace with plant-based milk
- 1/2 tsp cinnamon
- 1 tsp vanilla paste or extract
- Kosher salt
Instructions
- Preheat the oven to 325F. To a bowl add the berries, fruit jam, and cornstarch then stir to combine until the berries are evenly coated.
- To a separate bowl, add the oats, protein powder, pecans, peanut butter, maple syrup, milk, vanilla, cinnamon and a pinch of salt. Stir well until the ingredients come together in small clumps.
- Divide the berry filling between 2-3 small oven safe ramekins. Next, divide the crumble and use to top over the berries.
- Place the ramekins on a baking tray and bake in the oven for 15-18 minutes or until the tops feel crisp.
- Allow the crumble to cool for a few minutes or until safe to handle then top with some plant-based yogurt and enjoy.
Notes
Use fresh or frozen fruit. You can use a variety of different juicy fruits you like, fresh or frozen. Do note for hearty fruits like apples, you will want to sauté them to soften them before using in this recipe.
If you’re not a fan of protein powder, swap with a flour you love. Turn this from a high protein treat to a high fiber one by using a soft whole grain flour like spelt flour or keep it gluten-free with almond flour. Just make sure if using a flour that you spoon and level when measuring.
Adjust the sweetness to your liking. A lot of protein powders will vary in sweetness so replace any sweetener you don’t want to use with some plant based milk especially if you are using a very sweet brand of protein powder.
Nutrition information will vary depending on modifications, ingredients used. I have mentioned ways to modify this recipe to better suit different nutrition needs. Do note, when making this recipe, I used a homemade no sugar added fruit jam. And depending on the sweetness of the protein powder you use, you may not feel you need any of the maple syrup at all.
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