Healthy Blueberry Breakfast Crumble

This delicious and healthy blueberry crumble is the epitome of summer—a stealth breakfast MVP! While it feels indulgent, like having dessert for breakfast, it is packed with antioxidants, a couple servings of fruit, whole grains, and fiber. You can even sneak some protein powder into the crumble if you’re so inclined.

Breakfast MVP, indeed…

It first came about because I had a giant clam of organic blueberries in my fridge starting to go wrinkly. And we canNOT have that, that’s like $8! So the idea of a blueberry breakfast crumble was first and foremost a great way to use up extra blueberries.

I think of this as a single-serving blueberry crisp (also a great healthy dessert option), though *technically* it makes about two servings. If you have a lot of restraint. Which, clearly, I don’t.

But it can easily be scaled up to feed more people, and honestly the amounts are quite flexible depending on what you have on-hand, and how much effort you want to put into measuring accurately. And let’s face it, for whipping up breakfast, my accuracy is…fungible. It can also easily be made gluten-free or vegan if desired.

How to make an easy & healthy breakfast blueberry crisp

Divide your blueberries between two large ramekins, or one small baking dish. Use a fork to smoosh the berries (to taste, you can leave some whole, we’re just generating some juice).

Add the lemon juice, 1/4 teaspoon of cinnamon, vanilla (if using), honey, and cornstarch, and stir everything together.

In a small bowl, stir together the oats, flour, protein powder (if using), brown sugar, and the other 1/2 teaspoon of cinnamon. Add the cubed butter and rub together with your fingers until it feels like clumpy sand (I sometimes add a bit extra melted butter or olive oil, to moisten more).

Sprinkle the crumbly mixture over the blueberry mixture, fully covering the fruit.

Bake for 20-30 minutes, until the fruit juices are bubbling around the sides and the crumble topping looks golden (it should be smelling really good too).

Let it cool for a few minutes before eating (this can also be made the night before). You can put a dollop of yogurt on top to give a creamy texture contrast as well.

So let’s all pretend we’re having dessert for breakfast and use up that lonely clam of blueberries…

Other indulgent-yet-healthy breakfast recipes you’ll love:

• Morning Glory Breakfast Bars
• Easy Mango Chia Seed Pudding (Including a Dairy-Free Option)
• Healthy Seedy Quinoa Breakfast Cookies (GF, Vegan, Nut-Free)
• Peanut Butter & Jelly Baked Oatmeal (GF, Dairy-Free, Egg-Free)
• Healthy Apple Muffins with Cinnamon-Sugar Topping

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Healthy Breakfast Blueberry Crisp

Yield: 2 servings (can be easily scaled up)

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This delicious healthy blueberry crisp makes an awesome breakfast, feeling indulgent but still packed with antioxidants, low in sugar, and high in fiber! It's a great single-serving (or two-serving) blueberry crisp recipe that can be thrown together in a few minutes, the perfect way to use up those blueberries sitting in your fridge. It can also easily be made gluten-free or vegan if desired.

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Ingredients

• 1+ cup of fresh blueberries
• A drizzle of honey
• A squeeze of fresh lemon juice
• 1/2 teaspoon of vanilla extract (if not using vanilla protein powder)
• 3/4 teaspoon of cinnamon, divided (1/4 + 1/2)
• 3/4 teaspoon of cornstarch or arrowroot powder
• 2 tablespoons of old fashioned oats
• 2 tablespoons of whole wheat flour
• 1-2 tablespoons of vanilla protein powder (optional, otherwise omit)
• 1 tablespoon of brown sugar
• 2 tablespoons of cold butter, cubed (can do 50/50 with olive oil too)

Instructions

1. Divide your blueberries between two large ramekins, or one small baking dish. Use a fork to smoosh the berries (to taste, you can leave some whole, we're just generating some juice).
2. Add the lemon juice, 1/4 teaspoon of cinnamon, vanilla (if using), honey, and cornstarch, and stir everything together.
3. In a small bowl, stir together the oats, flour, protein powder (if using), brown sugar, and the other 1/2 teaspoon of cinnamon. Add the cubed butter and rub together with your fingers until it feels like clumpy sand (I sometimes add a bit extra melted butter or olive oil, to moisten more).
4. Sprinkle the crumbly mixture over the blueberry mixture, fully covering the fruit.
5. Bake for 20-30 minutes, until the fruit juices are bubbling around the sides and the crumble topping looks golden (it should be smelling really good too). Let cool for a few minutes before eating (this can also be made the night before.

Notes

1. You should be able to use frozen blueberries if desired, but baking time might vary
2. This should be able to be made gluten-free, just sub oat flour or another of your preference for the small amount of flour in the crumble.