Healthy Blueberry Breakfast Crumble
This Healthy Blueberry Breakfast Crumble is a gluten-free breakfast that’s healthy and delicious. I’ve created this recipe to be an easy blueberry crumble with under 10 ingredients and with using frozen blueberries you’ll be able to enjoy it year-round!
An easy breakfast recipe that uses under 10 ingredients! It’s a nutritious gluten-free, dairy-free, and vegan breakfast. Healthy Blueberry Breakfast Crumble is very easy to make, using frozen blueberries to make it juicy and easy to make year-round. We love using juicy fruit in our breakfasts. It’s just a great way to start our day! Adding sweet and juicy fruit for a nutritious kickstart to our day just feels so good!
HOW TO MAKE:
Preheat the oven to 350 degrees. Spray a glass 8×8 baking dish with cooking spray, then set aside.
In a medium mixing bowl, add the gluten-free quick cook oats, coconut flour, cinnamon, and sea salt. Mix together. Next, add the maple syrup and butter. Choose your favorite dairy-free butter and make sure it’s still solid. You’ll be making a crumble, and need the butter to be whole and not melted.
Using a pastry cutter or two knives, cut the mix together until it makes a crumble.
Spread the frozen blueberries out evenly in the prepared 8×8 baking dish. Sprinkle the vanilla extract over the blueberries. Sprinkle the oat crumble over the frozen blueberries. Bake for 40 minutes or until the crumble is golden brown and the blueberries are bubbling.
HOW TO SERVE:
Serve in a bowl all by itself, or one way we love serving this blueberry breakfast crumble is with a small serving of ice cream on top! Just one small scoop or my Easy Vegan Vanilla Ice Cream on top transforms this breakfast crumble into an unforgettable breakfast! Turn an ordinary day in an extraordinary day!
- 1 1/4 cups gluten-free quick cook oats
- 1/4 cup coconut flour
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/4 cup maple syrup
- 1/4 cup dairy-free butter (can sub coconut oil)
- 3 cups frozen blueberries
- 1 tsp vanilla extract
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Preheat oven to 350 degrees. Spray a glass 8×8 baking dish with cooking spray, set aside.
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In a medium mixing bowl, add the gluten-free oats, coconut flour, cinnamon, and sea salt. Mix together.
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Add the maple syrup and butter (not melted).
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Using a pastry cutter or two knives, cut the mix together until it makes a crumble.
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Spread the frozen blueberries out evenly in the prepared 8×8 baking dish. Sprinkle the vanilla extract over the blueberries. Sprinkle the oat crumble over the frozen blueberries.
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Bake for 30 minutes or until the crumble is golden brown and the blueberries are bubbling.
Keep leftovers in a covered container in the fridge.
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