Gluten-free Triple Berry Breakfast Crumble
Gluten-free Triple Berry Breakfast Crumble
It’s almost berry season! There are so many yummy things that we can make with the various types of berries during the summer months. Many of us turn to one of the many all-popular baked berry crumble recipes out there to use up our bruising berries. You may think that this is another one of those recipes, but don’t be fooled! Yes, it is a baked berry crumble, but this one… is for breakfast! This Gluten-free, Triple Berry Breakfast Crumble is absolutely delicious, full of wholesome, healthy ingredients and it tastes like dessert! You would never know that it’s breakfast though it is secretly packed with seeds like chia, hemp and flax.
The best thing about this breakfast crumble? You can make it all year round. This recipe uses frozen berries which are available throughout the entire year, thankfully! Fresh berries will work as well. If you’re attending an outdoor picnic this summer or hosting brunch, this recipe is perfect for sharing! You can easily double it too for larger crowds. I love to top it off with a little plain greek yogurt for serving, but if you want to put ice cream on it I don’t think anyone would judge ;)
The main ingredients are as follows:
Frozen fruit - I used a mix of frozen blueberries, raspberries and strawberries. You can use whatever blend that you like. Frozen cherries would also be delicious!
Tapioca flour - The tapioca flour acts as a thickener for the berries, so that when they bake and release their juices, there isn’t too much liquid at the bottom of the pan.
Maple syrup - We are adding just a little maple syrup to the berry mixture to help sweeten it. We are also using maple syrup in the crumble part of the recipe as well.
Oats - We can’t have a berry crumble without oats! I like to opt for sprouted oats as they are more easily digestible. Any kind of large flake, rolled or old-fashioned oats will work for this recipe.
Oat flour - We are also using a little oat flour to help bind everything together and turn it into a crumble. Almond flour or another finely ground nut flour will work as well.
Chia seeds - Chia is often a part of my breakfast routine, so it felt right to add them into this crumble! These super-seeds have so many benefits including healthy fats to keep you fuller longer.
Hemp hearts - I added hemp hearts as well for a little added protein. You can measure with your heart for these!
Flax - Flaxseeds also have a host of health benefits including that they are a good source of dietary fibre! We are using ground flax for this recipe so that it can act as a binder along with the oat flour.
Cinnamon - Adding a little cinnamon into the crumble topping creates a delicious flavour in the crumble. It’s a common ingredient found in many berry crumble recipes!
Coconut oil - Coconut oil is one of two liquid ingredients that go into the crumble topping. Along with maple syrup, it is mixed with the dry ingredients to create that yummy, crumbly topping.
Gluten-free Triple Berry Breakfast Crumble
Gluten-free Triple Berry Breakfast Crumble
Ingredients
- 4 cups frozen mixed berries
- 2 tbsp tapioca flour
- 2 tbsp maple syrup + 3 tbsp
- 2 cups rolled oats
- 3/4 cup oat flour
- 1 tbsp chia seeds
- 2 tbsp hemp hearts
- 2 tsp ground flaxseed
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/4 cup melted coconut oil, plus more for greasing
- plain greek yogurt, for serving
Instructions
- Preheat the oven to 375F and spray an 8"x8" baking dish with coconut oil.
- In a large bowl, add the oats, oat flour, chia seeds, hemp hearts, ground flax, cinnamon and salt and mix with a wooden spoon until combined.
- Add the coconut oil and 3 tbsp of maple syrup to the oat mixture and mix well until combined. Set aside.
- Add the frozen berries to another large bowl, drizzle the maple syrup on top and mix until coated. Dust the berries with tapioca flour and mix again until evenly coated.
- Add the frozen berry mixture into the prepared pan. Top with the oat crumble, spreading it out in an even layer.
- Bake in the preheated oven for 30-35 minutes or until golden brown on the top.
- Serve warm with a dollop of greek yogurt and enjoy!