Blueberry Breakfast Crumble with Oil Free Cinnamon Oat Topping
on Mar 28, 2021, Updated Jan 27, 2022
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This Lightened Up Blueberry Breakfast Crumble with Oil Free Cinnamon Oat Topping is out of this world delicious! It’s like having dessert for breakfast except it’s actually good for you! The crumble topping itself is made from just a handful of wholesome ingredients like a ripe banana, some creamy almond butter, and a cup of good old fashioned oats.
The filling consists of just two ingredients, one them being a budget friendly freezer staple that I pretty much always have on hand: frozen blueberries. Frozen berries are much cheaper than fresh and I actually prefer using frozen in this recipe because when the berries bake in the oven, they plump up and become super sweet and juicy.
A spoonful of flour helps to naturally thicken the blueberry juice and the result is an almost pie-like fruity filling that pairs so well with the cinnamon oat topping.
This crumble is easy enough to make on a weekday, but I usually make it on the weekends. It only takes about 5 minutes to prep, so if you’re anything like me, you’ll want to make it while the coffee is brewing. That way, you can assemble the crumble, pop it in the oven, and then go relax with a warm cup of coffee until breakfast is ready. Talk about a cozy morning!
Seriously, prepare to have the most delicious smelling kitchen ever!
Once it’s golden brown and crispy on top, this beauty is ready to serve. At breakfast time I like to serve it topped with a generous dollop of vegan yogurt, an extra drizzle of almond butter, and a sprinkle of crunchy pecans. But if I’m making this lightened up blueberry crumble for dessert, I’ll top it with vegan ice cream or coconut whipped cream. My advice? Make a double batch so you can enjoy it both ways! Trust me, you’ll be glad you did!
Lightened Up Blueberry Breakfast Crumble
Ingredients
Crumble
- 1 cup oatmeal , old fashioned or quick cooking work well
- ½ tsp cinnamon
- ¼ tsp kosher salt
- 1 ripe, spotty banana
- ¼ cup almond butter
- ¼ cup maple syrup
- 1-2 handfuls chopped pecans or walnuts, optional but adds such a nice texture
Filling
- 12 oz frozen blueberries
- 1 tbsp flour
Instructions
Prep
- Preheat oven to 375 degrees.
- Add the oats, cinnamon, and salt to a mixing bowl and stir to combine. Mash the banana and add it to the bowl along with the almond butter and maple syrup. Mix well and stir in the pecans. Set aside.
Bake
- Then toss the berries with flour. Coat evenly and then transfer to a baking dish. Top with the cinnamon oat mixture and bake for 45 minutes or until golden brown and bubbly around the edges. Note: Make sure you bake it long enough. I find that this crumble usually needs the full 45 minutes in my oven but it starts to look done around 30 minutes, so don't be fooled and pull it out too soon! You want the top to get a little crispy on top 🙂
Serve
- Top with a dollop of plain, unsweetened vegan yogurt, a drizzle of almond butter, and some fresh fruit like berries or apple slices if desired. Fun twist: if you're seving this as a healthy dessert, top these warm berry crumble with a scoopo of vegan ice cream or some coconut whipped and your favroite toppings! So good 🙂
Notes
I hope you enjoy my Lightened Up Blueberry Breakfast Crumble recipe! If you make it at home, please let me know what you think in the comments ☺️
And if you enjoyed this post, please give it a 5 star review! It helps more people find my blog, so I would really approbate it! Hope you have a great day!
Happy cooking ☀️
Made this twice today 😆 so delicious
Ah! That’s amazing!! I’m so happy that you liked it. I really love this recipe too so it’s nice to you that you enjoyed it. Thank you for letting me know!!
Hi Nikki, this looks incredible!! Going to make this weekend for breakfast! Just a few questions please – what size baking dish did you use, was it glass or metal, and have you used different types of frozen fruit other than frozen blueberries? I have a bag of mixed frozen berries in the freezer, and a bag of frozen cherries. Thank you! 😊
Hey! Yeah mixed berries or cherries would be absolutely delicious! I use different fruits all the time! Also, I don’t bake it glass but I used a small casserole dish that (unfortunately) doesn’t have the dimensions printed on the bottom lol but you can use an 8x 8 square or a 9x5x3 loaf pan. I like something with a little more surface area, so the square would be ideal if you have it! Hope you enjoy! Also here’s a peach and raspberry version I did that is also super tasty! I hope you enjoy. Let me know which fruit you end up using. Excited to hear what you think https://www.youtube.com/watch?v=Os_POpUkQYw
I so enjoy your YouTube channel. I made this dish for breakfast this morning and it was scrumptious. Thank you so much for all you do.
Aw thank you Alice!! That’s so nice to hear. Thank you for letting me know 😊😊 Hope you have a great weekend!
I made this for breakfast this morning. So delicious and I can use the leftovers for topping on my oatmeal , yogurt, or chia seed pudding. Thanks for the recipe!
Yum, that sounds great! I make vegan yogurt bowls with this recipe all the time so I think you’ll enjoy that! Thank you so much for letting me know that you enjoyed this recipe 😊😊 Hope you have a great weekend!
Love this! I subbed cherries for blueberries and halved the maple syrup and almond butter. So tasty, and a great meal prep option!
Yum! That sounds delicious Emma! Thanks for making my recipe, I’m so happy that you liked it. Hope you have a great weekend 😊😊
Nikki this crumble is divine!! I doubled the recipe and used frozen wild blueberries and a mix off half peanut butter half almond butter for the topping. I made it for 4 people including myself and we all loved it! Definitely will make it again. Was wondering what other varieties you’ve tried? I’m thinking peach/raspberry combo would be so good! Thanks so much for this recipe, I love your channel and your vibes. 🙂
Oh wow that sounds so delicious! I love that you did a double batch like that, so smart. And funny you should mention peach/raspberry combos because here’s another recipe of mine that is just that!https://www.youtube.com/watch?v=Os_POpUkQYw Great minds think alike lol I hope you enjoy 😊😊
Can you post calories and nutrition information
Hey Amber! There’s an upgrade I have to buy for the blog that will calculate that for my posts and I’m definitely planning on adding it soon! Thanks for letting me know that you’d like that feature. Hope you enjoyed this recipe 😊😊
I plugged all the ingredients into my calorie counting app and without the nuts, the whole crumble is 1165 calories.
Hi Nikki, This was so delicious! And easy to prepare. I’ll be making this again trying other fruits!
Thanks Janice! I’m so happy that you liked the recipe! It’s one of my favorites so I’m thrilled that you enjoyed it and will be making this again 😊😊
I made this delicious blueberry crumble and it is the best dessert I’ve made. Thank you for the recipe! I will be making more of it! 🙂
Aw thank you!!! That is so nice to hear, you have no idea! I’m thrilled that you liked it 😊 Thank you for taking the time to let me know!
I’ve been saving this recipe for the weekend and it did not disappoint! This was divine! I use macadamia nuts, since this is the nuts my husband can eat! Wonderful!
Aw thanks for letting me know that you enjoyed it Rebecca! I’m so happy that you liked my recipe!I bet it was delicious with macadamia nuts 😊 Hope you have a great rest of your weekend!
Hey Nicole,
Is it possible to Use peanut Butter instead of the Almond Butter?
Carol
Absolutely! It will change the flavor a little but it will still be delicious! 😊