What I love about Gluten Free Berry Breakfast Crumble
This Gluten-Free Triple Berry Breakfast Crumble has become a go-to favourite—and it’s easy to see why! With berry season just around the corner, now’s the perfect time to fire up the oven and start baking. As summer approaches, fresh berries inspire all kinds of sweet, seasonal creations. While most people throw together a classic baked berry crumble to use up soft, overripe fruit, this version offers a delicious twist. It’s still a crumble, but this one’s designed for breakfast.
This breakfast crumble delivers both flavor and nourishment. It tastes like dessert, yet it’s packed with nutrient-rich ingredients like chia, hemp, and flax seeds. You don’t need to wait for summer, either—you can use frozen berries, which are easy to keep on hand year-round. If you’re lucky enough to have fresh berries, they work beautifully too.
Planning a brunch? This recipe makes a fantastic dish to share. You can double the batch with ease to feed a larger group. I like to serve it with a dollop of plain Greek yogurt for extra protein and creaminess. In the end, it’s simple, satisfying, and perfect for any time of day.
Recipe Notes
A few things to keep in mind:
- Frozen fruit – First of all, 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 – Moreover, the tapioca flour acts as a thickener for the berries, so in the end there isn’t too much liquid at the bottom of the pan. You should be able to find this at your local health food store.
- Oats – Additionally, 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.
- Hemp hearts – I added hemp hearts as well for a little added protein. You’ll need hemp hearts, not hemp seeds for this recipe.
- Coconut oil – Finally, 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. You can also use unsalted butter if desired.
FAQ:
Yes! Absolutely. If you are going to use fresh berries though, you will only need to use 1 tbsp tapioca flour instead of 2 tbsp when coating the berries.
Yes, you can use almond flour instead of oat flour. Another option is that you can make your own oat flour. If you have a high powdered blender, simply add oats to it and blend until it resembles flour. It might not be super fine and that’s ok!
I don’t recommend making this ahead of time as the berries will thaw and release quite a bit of liquid. If you want to use fresh berries, then it can be made a day in advance. Just assemble everything and store it covered in the fridge overnight.
Any leftovers can be stored in an air-tight container in the fridge. They will last for up to 5 days this way.
You could also use arrowroot powder in place of tapioca flour. Or, 1 tbsp non-GMO cornstarch instead of 2 tbsp tapioca flour would work as well.
Gluten-free Berry Breakfast Crumble
Equipment
- 1 8" x 10" Baking Dish
Ingredients
- 4 cups frozen mixed berries
- 2 tablespoons tapioca flour
- 6 tablespoons real maple syrup divided
- 2 cups sprouted oats or rolled oats
- 3/4 cup oat flour
- 1 tablespoon chia seeds
- 2 tablespoons hemp hearts
- 2 teaspoons ground flaxseeds
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil or unsalted butter melted, plus more for greasing
- plain greek yogurt for serving
Instructions
- Preheat the oven to 375F and spray an 8"x10" 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!
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