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 ☀️
Unfortunately I didn’t love this. The crumble topping is missing the light crumbly texture that makes a fruit crisp delicious. I probably should have known from the fact that it includes a mashed banana and almond butter, but it came out dense and chewy rather than crisp and crumbly. The flavor was fine but I wouldn’t make it again.
Hey Kelly! It sounds like you were looking for more of a desert crumb topping like this one https://nikkivegan.com/easy-peach-and-raspberry-crumble/ (soo good!) This breakfast recipe has more of a chewy oat-cookie topping and not a crumbly topping because of the almond butter and banana 🙂
This was a very simple and easy to make recipe. I made it this morning for breakfast and had two hearty pieces with a dollop of vanilla almond milk yogurt. I’ve already shared the recipe with a friend and also plan to have another friend over for breakfast. She will enjoy this too.
Hi Angie, thanks for making my recipe and sharing it with your friends! I’m so happy that you enjoyed it and love that you’re planning on making it again 🙂 That’s great to hear! Thanks for taking the time to leave me a comment, it really means a lot.
I really like the simplicity of this morning breakfast crumble. I invited a friend over for brunch tomorrow and we will be partaking of this lovely dish! I already loved it the first time and I know it will be just as good tomorrow. Thanks for sharing!
I’m so glad you liked this recipe! It’s one of my favorites too! I hope you and your guests had a great time 🙂
Been following you on YouTube for years and this is one of my favorites of your recipes! My kids beg for this for breakfast almost every morning! They help me make it too, it’s a fun experience for us. It’s become a regular in our household and I’m so grateful. We top ours with a coconut whipped cream. So yummy! I love everything about the taste and texture of this! I double the recipe because of how much we love it, and it’s a great breakfast meal to prep for the busy week! Thank you!
I am sorry if I missed it, I really tried to find it… but what size baking pan do you use for this? Thanks!
The one I used is a 10 x 8in baking dish but any similar sized pan, but even an 8×8 circular cake pan would work well! Hope you enjoy 🙂
I just made this, thank you! I subbed out the banana for pumpkin puree and subbed out the almond butter for applesauce, and only put a dab of maple syrup in. I completely forgot to do the flour so I think mine was not as thick? But, still…I loved this because of the no-added sugar! Thanks again!