Summer Berry Breakfast Crumble

Berry Breakfast Crumble

Serves 6-8

I just can’t get enough of having dessert for breakfast, and quite frankly, why the heck should I?! When the particular dessert-come-breakfast in question is a) totally and utterly delicious and b) full of wholesome and nourishing ingredients that will keep me full and satisfied until lunchtime.  Of course, pancakes and waffles are still a weekend staple for us, but I think there is something about this breakfast in particular that feels like a real treat.  Maybe it is because it fills our entire house with that grandmas-home-cooked freshly baked smell, or because everyone has to wait patiently for half an hour or so while it cooks in the oven, but either way it gets all of our taste-buds a-tingling!

But this healthy and nourishing breakfast isn’t just a deliciously indulgent treat.   Each serving provides 330 calories, 13g of protein, a whopping 45% of my daily fibre intake thanks to the Omega-3 rich Chia & Flaxseeds, as well as wholegrain oats.  Not to mention almost a quarter of my daily Vitamin A and C requirements too, thanks to all of the antioxidant-rich berries.   I picked up a ton of berries from my incredibly fruitful (excuse the pun!) trip to Borough Market yesterday.  Whilst I will be sad to see the end of the summer berries, I will be excited to have a freezer full of this healthy berry baked oatmeal to last me through the winter months.  

Talking of my freezer - I am fully in my pre-school-starting-panic-mode, stocking up the freezer like a mad-woman as if there is some kind of apocalypse coming!  I am feeling the overwhelming urge to batch cook now in the vain hope that it will make my life somewhat easier when the madness of term time starts again next week. I am probably totally deluded as I’m sure it will be madness nonetheless!

This berry breakfast crumble is perfect fresh out of the oven with a big dollop of creamy yoghurt, but can also be enjoyed cold over the next few days. It is the gift that keeps on giving and serves me well as a quick breakfast during the week, hence the batch cooking freezing frenzy!

NOTE – Yacon syrup is extracted from the roots of the Yacon plant.  It has a low glycemic index and is much lower in calories than traditional sugar, which makes it a great choice for diabetics or those looking to cut down on their sugar consumption in general.  It contains something called fructooligosaccharides (FOS), which acts as a prebiotic that supports the growth of beneficial bacteria in the gut.  But if you can’t get your hands on any, then just use regular maple syrup instead. 


·      190g Wholegrain Oats
·      30g Pumpkin Seeds
·      30g Flaked Almonds
·      30g Goji Berries
·      30g Unflavoured Protein Powder (I used "That Protein")
·      2 tbsp Chia Seeds
·      2 tbsp Ground Flaxseeds
·      2 tsp Ground Cinnamon
·      80g Yacon Syrup
·      1 tsp Baking Powder
·      ½ tsp Salt
·      350ml Milk (I used unsweetened oat milk)
·      2 Large Eggs (or flax eggs if vegan)
·      1½ tbsp Coconut Oil
·      2 tsp Vanilla Extract
·      400g Mixed Berries – fresh or frozen
·      Optional – 1-2 tsp Pink Pitaya Powder (or any other sweet superfood powders like Acai, Maca or Baobab)


· Preheat the oven to 180 degrees.
· Grease an approximately 22cm square/round baking dish if making a big crumble, or else smaller individual ramekins if freezing.
· In a mixing bowl, combine the oats, pumpkin seeds, flaked almonds, goji berries, protein powder, chia seeds, flaxseeds, pitaya powder if using, cinnamon, baking powder and salt.
· In another bowl, combine the milk, syrup, eggs (or flax eggs), melted coconut oil and vanilla extract.
· Mix well until fully combined.
· Note — If the coconut oil solidifies when it comes in contact with the cold milk, put in the mixture in the microwave for 40 seconds or so, just until the coconut oil melts again. 
· Place half of the berries on the bottom of the dish and keep the rest for putting on top at the end.
· Sprinkle the dry mixture over the fruit until fully covered.
· Pour the wet ingredients over the top of the oats.
· Gently shake the baking dish to make sure the wet mixture covers over all of the oats.
· Arrange the remaining berries on top and press down slightly.
· Bake for approximately 40–45 minutes if using a large dish, or 20-25 minutes if using several smaller dishes until the top is nice and golden.  
· Remove from the oven and serve immediately either on its own or with some yoghurt.
· Can also be enjoyed cold straight from the fridge for several days.
· Allow to cool completely before freezing.


Calories — 330
Carbohydrates — 41g
Fat — 12 g
Protein — 13g
Fibre — 11g (45%)
Vitamin A – 24%
Vitamin C – 24%
Calcium – 9%
Iron – 9%