Breakfast Crumble With Berries
Enjoy a comforting, flavour-packed treat with our breakfast crumble, a delicious blend of juicy berries topped with a golden, nutty crust. The warm spices of cinnamon and cardamom bring a cosy sweetness, while oats and seeds add just the right amount of crunch. Perfectly balanced between sweet and tangy, this crumble is delicious on its own or served with creamy skyr and a drizzle of honey for a refreshing anytime snack.
Ingredients
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180 g
Finely rolled oats
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3 tbsp
Peanut butter, smooth
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30 g
Chopped almonds
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1 tbsp
Pumpkin seeds
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1 tbsp
Hemp seeds
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1 tbsp
Sunflower seeds
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1 pinch
Salt
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½ tsp
Cinnamon
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½ tsp
Cardamom
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2
Eggs
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Berry filling
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500 g
Frozen berry
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2 tbsp
Chia seeds
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1 tsp
Vanilla powder
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Lemon juice from ½
Lemon
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To serve
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Mint leaves
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2 tbsp
Honey
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
To get a perfectly crisped breakfast crumble, avoid overmixing and spread it evenly over the berry filling for consistent crisping. A moderate thickness allows the heat to distribute evenly. For the best results, bake in a convection oven set at 180°C. If using a conventional oven, you might want to rotate the dish halfway through. Let your snack cool slightly before serving to keep it crispy, and serve it warm to bring out the best texture in the topping.
If your berry filling is too runny, start by baking it a bit longer until you see it bubbling. If the topping starts to brown too much, cover it with aluminium foil. Let the crumble sit for 10-15 minutes after baking; it will thicken as it cools. If it's still too runny, pour the filling into a saucepan and stir in an extra tablespoon of chia seeds or one to two teaspoons of cornstarch mixed with water. Simmer until it thickens, then put it back in the dish and heat it briefly in the oven.
If you’re out of eggs, mashed banana or unsweetened applesauce makes an excellent substitute in your breakfast crumble. Use one medium banana or about two tablespoons of applesauce to replace two eggs. Both options help bind the crumble together while adding natural sweetness and moisture. Banana gives a subtle fruity flavour that pairs beautifully with cinnamon and cardamom, while applesauce offers a milder taste that lets the berries shine. Mix it in with the oats, nuts, and seeds just as you would the eggs, ensuring everything is evenly coated before baking.
Questions about breakfast crumble
Curious about how to make the perfect breakfast crumble every time? Here you’ll find quick answers, from keeping it fresh in the fridge to the best peanut butter alternatives and tips for freezing leftovers without losing flavour or crunch.
How long will breakfast crumble keep in the fridge?
To store leftovers, first let it cool completely at room temperature, about two to three hours for a small baking dish. This prevents condensation and keeps the topping from becoming soggy. After it has cooled, transfer the crumble to an airtight glass or plastic container to maintain its texture and keep it from picking up odours in the fridge. Alternatively, you can leave it in the original baking dish and cover it tightly with plastic wrap or a lid. For convenience, consider dividing the crumble into individual servings before storing. It will stay good in the fridge for up to four days.
What are the best alternatives to peanut butter in this recipe?
If you need to replace peanut butter, almond spread is a good choice. It's similar in consistency and has a slightly sweeter taste that goes well with berries. Cashew spread is another option that's milder and blends well in crumble mixtures. For a nut-free alternative, try sunflower seed spread, which complements the sunflower seeds in your recipe. Tahini is another seed-based spread that adds a unique savoury flavour to this recipe. Melted coconut oil with an extra tablespoon of maple syrup or honey can also provide the moisture and binding you need.
Can I freeze breakfast crumble?
Yes, this recipe is suitable for freezing. Let it cool completely after baking, then transfer it to an airtight container or freezer-safe bag. You can freeze the whole dish or portion it into single servings for convenience. It will keep for up to three months. When ready to enjoy, thaw in the fridge overnight, then reheat in the oven at 160°C for about 10-15 minutes until warm and crisp again. For the best texture, store the berry filling and crumble topping separately before freezing, then assemble and bake fresh when you’re ready to serve.
Nutritional values
Nutritional value, per
1197 Kcal
| Fibre | - | 44.6 gram fibers |
| Protein | 16.2 | 47.6 gram |
| Fat | 57.9 | 78.4 gram |
| Carbohydrates | 25.9 | 76.4 gram |
Recommended information
Serving suggestion
Customise your breakfast crumble with these fruity add-ins
Give your snack a fresh twist by mixing in extra fruit. Try adding diced apples, pears, or peaches to the berry filling for added sweetness and texture. Apples bring a crisp bite, pears add a delicate, floral note, and peaches lend a juicy richness that pairs beautifully with the warm spices. You can use them fresh or lightly pre-cook firmer fruits like apples for a softer texture.
What’s the best way to reheat leftovers?
To reheat your breakfast crumble and keep its topping crispy, use the oven. Preheat it to 180°C, place the crumble in an oven-safe dish, and lightly add a pat of butter or a drizzle of water over the berries to maintain moisture. Heat it uncovered for about 10 minutes for a single portion or 20-25 minutes for a larger dish, until the berry filling bubbles and the topping is warm. If the topping browns too quickly, loosely cover it with aluminium foil.
For a faster option, use the microwave. Put a portion on a microwave-safe plate, cover it with a paper towel, and heat in 30-second bursts until warmed, usually about one minute. However, microwaving might soften the topping.
Choosing and preparing berries for your breakfast crumble
Select frozen berries that are free from excessive ice crystals and move freely in the package to ensure they haven't been thawed and refrozen. Frozen berries are perfect as they release juices slowly, creating a gooey texture. You can use a mix of raspberries, blueberries, and blackberries or just one type for a more distinct flavour.
Add the berries straight from the freezer into the baking dish without thawing. To enhance the flavour, add lemon juice and vanilla powder, and use chia seeds to thicken the berry base. Spread the berries evenly to ensure consistent baking.
More snacks to make with leftover chia seeds
Put your extra chia seeds to good use with these easy, flavourful snacks:
- Apple pie overnight oats: a cosy blend of grated apples, cinnamon, and chia soaked overnight, then topped with creamy skyr and caramelised apples.
- Tiramisu chia pudding: layered with espresso, Greek yoghurt, and a light mascarpone topping for a dessert-inspired twist.
- Sweet chia pudding: a creamy, skyr-infused snack layered with salted caramel sauce and finished with finely grated orange zest for a bright, elegant touch.
For even more ideas, explore our collection of easy snacks filled with quick, tasty recipes to try next.
