Berry crumble is my husband’s favorite dessert, so you can imagine that I’ve made it quite a few times.
It’s a win win because it’s also very easy to make.
And there’s where the idea for this healthy high-protein berry crumble came from.
A simple base of warm baked berries topped with a low-sugar, high-protein crumble topping.
It’s designed for breakfast but can also be enjoyed as a snack or dessert.
All for under 500 calories, 30 grams of protein, and 8 grams of fiber.
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Why You’ll Love It
- Tastes like dessert but is healthy enough to be a full meal you can eat daily.
- High-Protein with 30 grams of protein per servings. Making it satisfying enough to enjoy as breakfast.
- High-Fiber with 8 grams of fiber per serving from the oats and berries.
- Simple one-bowl prep that comes together in just 5 to 10 minutes of active work.
- Perfect for meal prep. Make individual servings or double the recipe and make a whole tray worth.
Want more? Try my Healthy Protein Apple Crisp. Same formula but with baked cinnamon apples.
Key Ingredients
- Mixed berries: any mixed berries, fresh or frozen, will work here.
- Cornstarch: just a couple of teaspoons help thicken up the berry juices like the signature dessert.
- Vanilla protein powder: A little bit of protein powder goes a long way. It will keep you so much more full all morning long.
- Almond butter & coconut oil: The bind the crumble topping and bring healthy fats.
- Maple syrup: Pure Maple Syrup is a natural sweetener that pairs perfectly with the cozy flavors.
- Greek yogurt: I like to add a big dollop of greek yogurt on top for the creamy element and couple of extra grams of protein.
Looking for more cozy breakfasts? This High-Protein Pumpkin Baked Oatmeal is another one to try. Prep it once and enjoy all week.
How to Make It
This high-protein berry crumble is super easy to make. Just follow these simple steps.
- Pre-heat your oven and grease your ramekins: Heat your oven to 350°F (175°C) and grease two 10-12 oz ramekins. Place them on a baking sheet because the berries might bubble over.
- Toss the berries: Toss your mixed berries with maple syrup, lemon juice, cornstarch, and a small pinch of salt. Divide them between your ramekins.
- Mix the crumble: Add all the crumble ingredients to a bowl and mix until you get and even crumbly texture.
- Top the berries: Scatter the crumble evenly over both ramekins. Don’t press down, leave the clumps.
- Bake: Bake fresh berries for about 30 minutes and frozen berries for about 40 minutes. You’ll know its ready when the juice if bubbling and the crumble is golden brown.
- Enjoy: Let rest for about 10 minutes to let the filling thicken then top with a large dollop of greek yogurt.
If you’re an oats for breakfast kind of person, my High-Protein Chai Overnight Oats are a must-try!
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Swaps & Substitutions
This recipe is totally customizable so feel free to use what you have.
Victoria’s Tips
Here are a couple small things that make all the difference in this high-protein berry crumble.
- Don’t shortcut the baking time: One of the best things about this recipe is the berry juice or sauce. It takes time for it to release from the berries and properly thicken in the oven.
- Watch the crumble, not the timer: Depending on the type of protein powder you use, you may see the crumble topping start to overly brown. If that’s the case, cover with foil for the remaining baking time.
- If the crumble looks too dry, add a small splash of milk. The crumble topping should be pretty dry but it will vary slightly based on the brand of protein powder you use. If it looks too sandy, add a tiny splash of milk.
Storage & Meal Prep
Store leftovers in the fridge for up to 5 days, covered.
Reheat in the oven or microwave until warm. Add Greek yogurt just before serving for the best texture.
To meal prep, double up the recipe and bake in an 8×8 dish adding about 5 minutes to the bake time. Let it cool completely, then store as is or in individual containers. Follow the same reheating guidance.
FAQ
Totally. You’ll see instructions for both options in the recipe card. Just make sure to baked them from frozen. Thawing them out will lead to a soupy crumble.
They’re very similar and most people use their names interchangeably. A crisp is typically with oats and technically a crumble isn’t. So this is technically more of a crisp.
There’s 30 grams per serving. The protein powder brings most of the protein and the greek yogurt adds the last few grams.
More High-Protein Breakfast Recipes
High-Protein Berry Crumble
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Ingredients
Instructions
- Preheat oven to 350°F (175°C). Lightly grease 2 small oven-safe ramekins.
- In a bowl, toss 2 cups mixed berries with 1 tsp maple syrup, 1 tsp lemon juice, 2 tsp cornstarch and a pinch of salt until the berries are coated. Divide between the ramekins.
- In another bowl, stir together ½ cups rolled oats, 1½ scoops vanilla protein powder, 2 tbsp nut butter, 1 tbsp maple syrup, 1 tbsp melted coconut oil or butter, and ½ tsp cinnamon until crumbly.
- Scatter the crumble evenly over the berries in both ramekins.
- Bake fresh berries for 25 to 30 minutes and frozen berries for 35 to 40 minutes. It’s done when the filling bubbles thickly at the edges and the topping is golden. If the topping browns before the berries bubble, lay a piece of foil loosely over the top.
- Let it cool for 10 minutes so the filling thickens. Then top each ramekin with a dollop of greek yogurt.
Nutrition
Notes
- Berries. Any mix works: blueberries, raspberries, blackberries and chopped strawberries. Halve or quarter big strawberries so everything cooks evenly.
- Fresh vs frozen. Frozen berries release more juice, so they get a longer bake. Don’t thaw them first or the filling will be watery.
- Protein powder – Vanilla protein powder works best, but you can swap in unflavored or cinnamon roll–style protein powder. Use a whey or plant-based blend that bakes well.
- Meal prep & storage – Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or microwave until warm. Add Greek yogurt just before serving for the best texture.
- Make it dairy-free – Use coconut yogurt or another plant-based alternative in place of Greek yogurt.
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Tastes like a dessert but healthy enough for breakfast