Breakfast Berry Crisp

Breakfast at a Glance

• Prep Time: 15 minutes
• Planning Ahead: This takes about 1 hour start to finish (mainly hands off) so you can make it all ahead of time to simply reheat in the morning
• Morning Effort: If you make it ahead, you simply need to reheat (less than 1 minute in the microwave) and top with yogurt
• Protein: 12g per serving (I like to serve it with Greek yogurt to up the protein)
• Fiber: 12g per serving

Nessy's Note

While I love savory breakfasts (like pesto egg toast), I also believe there's room for something that tastes like dessert sometimes.

To be honest, I've always been more of a fruity dessert person (which is why I love a breakfast banana split!). And fruit crisp might be my all time favorite dessert so naturally, I had to turn it into breakfast.

At its core, this breakfast berry crisp isn't all that different from a yogurt and granola parfait with berries. But serving it warm with jammy baked fruit and a crisp topping just makes it feel so much more exciting!

• Frozen Berries- I like to use a frozen mixed berry blend (I always have them in the fridge to make recipes such as berry cheesecake overnight oats). There is no need to thaw ahead of time.
  • Substitution: You can use a single type of berry and you can also use fresh berries instead of frozen.
• Chia Seeds- These absorb the juices from the berries as they cook and help the filling to thicken up as well as add fiber to the breakfast.
  • Substitution: You could use ground flax but I find that the chia works better. If you don't mind a juicier, less set filling, you could leave them out.
• Rolled Oats- I used large flake rolled oats as I generally prefer the texture (and use them in banana cream oatmeal too) but quick oats can be used.
• Ground Flaxseed- This helps to thicken the topping and adds additional fiber and plant points.
  • Substitution: Oat flour or almond flour could be used instead.
• Hemp Seeds- I like to add these for a little protein boost.
  • Substitution: You can leave them out if preferred.
• Coconut Flakes- These add an extra dimension of texture and flavor. I used unsweetened.
  • Substitution: This can be omitted.
• Cinnamon- Adds such cozy flavor and I firmly believe it is an essential ingredient in a crisp recipe (but if you aren't a fan, you can omit it).
• Almond Butter- This acts as the main binder for the crumble topping.
  • Substitution: Any nut butter will work. I also love peanut butter in this as it kind of has a PB+J vibe then (and if you like that flavor, be sure to try these PB+J oatmeal cups).
• Maple Syrup- This sweetens the crumble topping and works with the nut butter to help bind it.
  • Substitution: Honey or another liquid sweetener of choice would work.
• Egg White- I took a note from all of my homemade granola recipes where I use this to help it bind and make it crunchy.
  • Substitution: You can leave this out but the crumble topping may be a bit crumblier.
• Salt- Just a pinch to balance out the flavors.

My Notes for the Best Breakfast Berry Crisp

• Use frozen berries. Frozen berries are not only convenient (you don't even need to thaw them) but they release more liquid as it bakes for a jammier filling. That said, this will work with fresh berries if that's what you have.
• Include egg white in the topping. Adding egg white to the topping helps it to bind and makes for a crispier crumble texture.
• Make it ahead. This can be baked ahead of time and stored in the fridge or frozen. Simply reheat portions in the microwave when you are ready to eat.
• Add protein. On it's own, this recipe doesn't contain a lot of protein but it is excellent served with some Greek yogurt.

More Make Ahead Breakfast Recipes...

• Brownie Baked Oatmeal
• Breakfast Beef Burritos