Strawberry Brekkie Crumble
Strawberry Brekkie Crumble
Why this is is peri-perfect
Our bodies crave steady blood sugar, nourishing fats, and foods that keep our mood and hormones on an even keel. This strawberry crumble delivers on all counts - juicy antioxidant-rich berries to fight inflammation, slow-releasing oats and almond meal for lasting energy, and healthy fats from almond butter and flaxseed to support hormone balance. A touch of dark chocolate adds magnesium for calm, while chia seeds and flax provide fibre for gut health. True comfort food with benefits. Ps; adding in the yoghurt protein topping makes this a peri-perfect 400-calorie meal with 30g of protein. Batch this one for breakfast this week…
Ingredients: 4 serves
Base
3 cups frozen or fresh strawberries
1 tsp vanilla extract
1 tsp chia seeds
Crumble Topping
½ cup rolled oats
⅓ cup almond meal
2 tbsp chopped dark chocolate (70–85%)
2 tbsp almond butter
1 tbsp ground flaxseed
Pinch of salt
Protein Yoghurt Topping (for 4 serves)
2 cups (500g) plain, unsweetened high-protein yoghurt (e.g. YoPRO, Chobani FIT, or Greek yoghurt)
120g (about 4 scoops) vanilla protein powder
Optional: 1–2 tsp maple syrup or honey, if you like it sweeter
Instructions
Prep crumble:
Preheat oven to 180°C (350°F). Line or lightly grease a loaf tin or small baking dish (approx. 20 × 10 cm).Make berry base:
In a bowl, mix strawberries, vanilla, and chia seeds. Stir well and let sit for 5 minutes to thicken slightly.
Pour into the baking dish and spread evenly.Make crumble topping:
In another bowl, combine oats, almond meal, almond butter, dark chocolate, flaxseed, and salt.
Stir until crumbly, then sprinkle evenly over the berries.Bake:
Bake for 25–30 minutes, until the top is golden and the berries are bubbling at the edges.
Let cool for at least 10 minutes.Make protein yoghurt topping:
While crumble is cooling, mix yoghurt and protein powder in a bowl until smooth and creamy.Serve:
Scoop the crumble into 4 bowls.
Top each serve with ½ cup of the protein yoghurt mixture.
💡 Per serve with yoghurt topping (approx.): 400 calories, 30g protein, 35g carbs, 15g fat
