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–+ servings
High protein breakfast crumble with a spoon dug into the warm berry filling, topped with greek yogurt and mint

High-Protein Berry Crumble

5 from 1 vote
Mixed berries baked under a golden oat crumble, then topped with greek yogurt. A cozy breakfast with 30 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings : 2 servings

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Ingredients

For the Berry Filling
  • 2 cups mixed berries, fresh or frozen (no need to thaw)
  • 1 tsp maple syrup
  • 1 tsp lemon juice, (optional)
  • 2 tsp cornstarch, (optional)
  • pinch of salt
Protein Crisp Topping
  • ½ cups rolled oats
  • 1½ scoops vanilla protein powder, or substitute for a plant-based protein powder to keep the recipe dairy-free
  • 2 tbsp nut butter
  • 1 tbsp maple syrup
  • 1 tbsp melted coconut oil or butter
  • ½ tsp cinnamon
Toppings
  • ½ cup Greek yogurt, divided (or dairy-free yogurt)
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Start Cooking

Instructions
 

  1. Preheat oven to 350°F (175°C). Lightly grease 2 small oven-safe ramekins.
  2. 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.
  3. 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.
    4. Take your time working the almond butter in. It will look really dry until everything is thoroughly combined.
  4. Scatter the crumble evenly over the berries in both ramekins.
  5. 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.
  6. Let it cool for 10 minutes so the filling thickens. Then top each ramekin with a dollop of greek yogurt.
    7. Meal prepping? Bake a double batch in an 8x8 dish and let it cool completely. Then split it into 4 containers and keep the greek yogurt in a separate container until you eat. To get the topping crunchy again, reheat a portion in the oven or air fryer at 350°F (175°C) for 8 to 10 minutes. The microwave works if you’re short on time, but the crumble won't be as crispy.

Nutrition

Calories: 485kcalCarbohydrates: 54gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 49mgSodium: 81mgPotassium: 475mgFiber: 8gSugar: 25gVitamin A: 75IUVitamin C: 5mgCalcium: 269mgIron: 2mg

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.