Mixed Berry Breakfast Crumble

Bottom Layer – Berry Chia Compote

Ingredients:

• 3 cups frozen mixed berries (blueberries, blackberries, raspberries)

• 1–2 tbsp honey or maple syrup (adjust to taste)

• 1½ tbsp chia seeds

• ½ tsp vanilla extract

• Pinch of sea salt

• Optional: ½ tsp lemon zest or a squeeze of lemon juice

Instructions:

1. Add the frozen berries to a saucepan over medium heat. 

2. Cook 5–7 minutes until juicy and bubbling.

3. Stir in honey, chia seeds, vanilla, and salt. Simmer another 2–3 minutes until slightly thickened.

4. Let sit for 10 minutes off heat to gel up. Then pour into your 7x7 baking dish.

Top Layer – Protein Crumble

Ingredients:

• ¾ cup rolled oats

• ½ cup almond flour (or oat flour if preferred) 2 full scoops (about 50–60g) vanilla protein powder

• 2½ tbsp pumpkin seeds

• 1½ tbsp hemp seeds

• 1½ tbsp melted coconut oil or butter

• 1½ tbsp honey or maple syrup

• 2 tbsp unsweetened almond milk (to help bind)

• ½ tsp cinnamon

• Pinch of salt

Instructions:

Directions:

1. In a bowl, combine oats, almond flour, protein powder, pumpkin seeds, hemp seeds, cinnamon, and salt.

2. Add melted coconut oil, honey, and almond milk. Mix until it forms a thick, crumbly dough (add a splash more milk if too dry).

3. Spoon and spread over the berry layer — it doesn’t need to be perfect, little clusters are ideal!

4. Bake at 350°F (175°C) for 25–30 minutes, until golden and slightly crisp on top.

Serving ideas:

• Top with a big spoon of Greek yogurt or cottage cheese for extra protein and creaminess.

• Add a drizzle of nut butter and honey for a cozy, dessert-for-breakfast vibe.

• Store leftovers in the fridge for up to 4 days; reheat and enjoy warm.