Description
Juicy blueberries and blackberries baked breakfast topped with a gluten free oats, almond flour and collagen powder crumble. Nutrient dense with complex carbohydrates, fiber, protein and healthy fats making this a breakfast treat or a guilt free dessert.
Ingredients
Units Scale
For the Crumble
- 1/2 cup almond flour
- 1 cup oats
- 1/4 cup coconut sugar or sweetener of choice
- 3 tbsp unflavored collagen powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup melted coconut oil
For the Filling:
- 3 cups fresh berries (or 10 oz. bag frozen blueberries)
- 2–3 cups fresh blackberries (or 10 oz. bag frozen blackberries)
- 2 tbsp maple syrup
- 1 tsp vanilla
- 2 tbsp lemon juice (1/2 lemon)
- 1 tbsp tapioca flour
Instructions
- Preheat oven to 375 f and spray an 8×8 pan with oil of choice or butter. Set to the side.
For the Filling:
- Combine vanilla extract, maple syrup, lemon juice and tapioca starch in a medium size bowl. Add berries and mix well to evenly coat the berries.
- Pour berry mixture into the prepared baking dish.
For the Topping:
- Combine oats, almond flour, collagen powder, cinnamon, coconut sugar and salt in a medium size bowl. Stir in melted coconut oil and mix well. Mixture will be crumbly and coarse.
- Pop into the over and bake for 25 minutes.
- Let cool for five minutes.
- Serve with plain Greek yogurt or even a scoop of ice cream if you’re having for dessert.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: healthy berry baked crumble