I have a secret. I have been selfishly withholding what is possibly the yummiest breakfast dish EVER from you. I didn’t mean to keep this gem to myself; I have actually been planning on sharing it for months now. But then June turned into September which turned into December and in the blink of an eye I found myself smack dab in the middle of the holiday season, still clutching this recipe close to my chest. Ultimately I don’t think the timing could have worked out better because it just so happens that this berry crumble is the perfect breakfast to whip up when you need to dazzle a houseful of guests.
I originally found this recipe on All In Good Taste and made a few modifications to accommodate my dietary restrictions. As a result, mine ends up a bit more granola-y than the original which is just the way I like it. If you compare the end results of both recipes you will note that the substitution of skim milk and butter lends itself to a creamier final product. If you are dairy free stick with my recipe; if you can handle dairy by all means experience this berry crumble in all it’s glory!
Combine just a few simple and healthy(ish) ingredients…
And voila! Crumbly berry perfection.
This berry crumble recipe is quickly becoming one of my favorite things to eat. In fact I can be found eating this for breakfast on a monthly weekly daily basis. Okay, I actually normally eat it twice a day; once for breakfast and once as a snack but who is counting? Give this recipe a try next time you are wanting to break away from traditional breakfast dishes…I promise you won’t regret it! Please let me know how you like it!
- 2 cups rolled oats I use Trader Joe's gluten-free. If you are not gluten intolerant old fashioned rolled oats will do just fine.
- 1/3 cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup strawberries any berry will work
- 1/3 cup blueberries I use frozen
- 2 cups vanilla coconut milk any dairy or non-dairy coconut milk will do - I like vanilla coconut because it adds flavor.
- 1 egg large
- 3 tbsp olive oil
- 2 tbsp vanilla extract
- 1 ripe banana cut into thin slices
- Preheat oven to 375 degrees F
- Coat the inside of a 9 x 13 baking dish in olive oil
- In a large bowl mix together oats, sugar, baking powder, cinnamon, salt, and half of the berries. (Save the other half of the berries for the top of the oatmeal.)
- In another bowl whisk together milk, egg, olive oil, and vanilla extract.
- Pour the oat mixture into the prepared backing dish, arranging the remaining berries and the banana slices on top.
- Pour the milk mixture evenly over the oat mixture, gently shaking the dish to distribute evenly.
- Bake for 35 - 40 minutes depending on your oven. Remove when the top is golden brown and the milk mixture has set.
- After it has cooled, cover and store in fridge . Reheat in microwave for 30 seconds or until warm when ready to eat.
The original recipe calls for 1/2 cup of mini chocolate chips to both mix into the batter and to sprinkle on top. I skip these in an attempt to convince myself this is a reasonably healthy breakfast choice but have no doubt the addition of them would only make this even more delicious.