As we finished our grocery shopping one evening, my guy and I decided to stop by the Krispy Kreme across the parking lot before driving back home. By some strange coincidence, we were both craving donuts (that never happens since he practically hates sweets!), so without a moment’s hesitation, we walked through the door.
I grew up on mom-and-pop donut stores with display cases full of sprinkles, twists, bear claws, and old-fashioned’s, so up until two months ago, I had never entered a Krispy Kreme. However, it’s the only donut store in our area open past 2 pm, so when our cravings hit at 7 that night, we went with that first feasible option.
I left my guy in charge of ordering and began wandering around the store, watching the workers as they pulled fresh, hot donuts out of the glaze. When I heard the familiar “cha-ching!” of the register, I turned… Then did a double-take. We intended to order two or three to split—and somehow walked out with a dozen!
“Twelve donuts was basically double the price of three!” my guy justified. “And this way, we can try a little of each to see what our favorites are.” I just adore this guy; he knows me too well! I’m indecisive and a sucker for donuts.
After unloading the groceries and restocking the fridge, we broke into the box as if we were the official Donut Taste Testers. A nibble here, a bit there… No pastry was safe!
By the end of the evening I realized two things: (a) I could never work at a donut shop because I’d turn into a whale within a week, and (b) I love cake donuts. The rest are okay.
Even my guy, with his staunch love for the classic glazed, eventually agreed that the cake donuts may have been a little bit better, especially the blueberry one. It tasted like a blueberry muffin crossed with a cupcake and doused in a sweet vanilla glaze. Although the rest of the world may call that pastry “breakfast,” to me, it tasted like dessert!
That blueberry cake donut actually inspired today’s recipe: Blueberry Breakfast Crumbles! But unlike donuts, these clean-eating treats are actually healthy enough for your morning meal. They’re simply a full serving of fruit with a crunchy granola-like topping. Guilt-free desserts for breakfast are the sweetest way to start the day!
For the fruit underneath, I used frozen blueberries. They’re cheaper than fresh and readily available all year round. Most frozen blueberries are already sweet enough and don’t require additional sugar, so you’ll simply toss them with cornstarch to thicken the juices they release as the crumbles bake.
Maple syrup and melted butter hold together the crumble topping. I prefer melted butter because it’s easier to work into the flour and oats than cold, cubed butter. Because of the maple syrup, the crumb topping will be slightly wetter than typical recipes, but it’ll still turn crisp and crunchy in the oven!
As difficult as it may be, resting and chilling the crumbles are mandatory. This gives the cornstarch enough time to work its magic and fully thicken the fruit juices. For that reason, I like to bake these the night before and let them sit in the refrigerator overnight. Then when I wake up, breakfast is already made and waiting for me!
And if you decide to reheat them briefly and add a tiny scoop of frozen yogurt, I won’t judge. It’s pretty phenomenal. Just sayin’!
| Clean-Eating Blueberry Breakfast Crumbles | | Print |
- 2 tbsp + 2 tsp (17g) old-fashioned oats
- 1 tbsp (8g) whole wheat flour
- ⅛ tsp (<1g) ground cinnamon
- 1 tsp (5g) unsalted butter, melted
- 1 ½ tsp (8mL) pure maple syrup
- 2 c (280g) frozen unsweetened blueberries
- 2 tsp (5g) cornstarch
- Preheat the oven to 350°F, and lightly coat two 1-cup ramekins with nonstick cooking spray.
- In a small bowl, mix together the oats, flour, and cinnamon. Mix in the butter and maple syrup until fully incorporated.
- In a separate bowl, stir together the blueberries and cornstarch. Divide the blueberry mixture between the prepared ramekins, and sprinkle the oat mixture on top. Bake the crumbles at 350°F for 40-45 minutes, or until the juices are bubbling. Cool completely to room temperature; then cover the tops with foil and chill for at least 3 hours or overnight.
This recipe is easily doubled or tripled to serve more.
{gluten-free, vegan, clean eating, low fat, low calorie}
More blueberry crumble recipes from other food bloggers…
♥ Simple Oat & Pecan Blueberry Crisp by Pinch of Yum
♥ Blueberry Pie Oatmeal Crumble Bars by Mom on Timeout
♥ Blueberry Crumble Cream Pie by I Wash… You Dry
♥ Blueberry Mint Crumble in Jars by Boulder Locavore
I could eat some of these right now! Sounds super healthy too!
Thanks Maria!
I am right there with you, Amy! I LOVE donuts too and would never ever be able to work in a shop. We’ve been on a health kick lately and this breakfast crumble looks so tasty. A great way to satisfy that morning sweet tooth!
Thanks Jen! I need to get on a healthier kick… All of those donuts have been way too tempting lately! 😉
Wandering the store and then getting 12 donuts to sample sounds like the best Friday night..or any weekend night. Shows you how wild I can get right? This crumble looks so ooey and gooey and delicious!
And this is why we’re friends. 🙂
We are so totally twins! Cake donuts are the only kind I ever bother with! (ok, old fashioned also, which is pretty much the same thing, right?) That crumble looks delectable!
Yes, old-fashioned and cake donuts are basically the same to me. I love them just as much too!
I’m with you…donuts are my weakness! I love this healthy dessert. Pinned!
Oooppss…..I meant to say “breakfast”, but this would totally work as a dessert, too! Anytime of day. 🙂
Thanks for your sweet comment and pin Julie! 🙂 And yes, I ate two servings in one day — one as breakfast and one with ice cream as dessert!
no doughnut is safe around me, but I LOVE the cake doughnuts more than anything!! but quite honestly, I think this breakfast crumble is my new all time favorite recipe, like EVER. fruit and granola, and a dessert you an have fore breakfast…that is perfection in my book
You’re so sweet Heather; thank you!! I’m right there with you on donuts. I’ll eat them until I’m as stuffed as a turkey on Thanksgiving! 😉 I remember how much you love dessert for breakfast; it’s one of my favorites too!
I love it when the people I’m with have the same cravings 🙂 I never think I want donuts until I get there and wow, there is no turning back. Ramekins always make breakfast better, I don’t know why, and crumbles definitely always make life better! 🙂 Fantastic recipe, pinning!
YES! So true about the cravings thing Mary Frances. My guy and I almost never align, so it feels like a miracle when we do. 🙂 And that’s too funny that you say ramekins always make breakfast better. For 5+ years, I ate my morning granola out of a ramekin! It always tasted better that way, and I could ensure the perfect milk-to-cereal ratio with that size bowl. 😉
I totally agree – this looks like a WAY more appropriate (and delicious) to start your day than a dozen donuts (donuts are dessert dressing up like breakfast). I’m imagining you and your guy sitting on the couch eating your way through an ENTIRE box of donuts – haha – you’re too cute! Love your healthy breakfast alternative!
Thanks Sarah! We were pretty funny, eating bites out of all of those donuts… And it probably looked even funnier because we never moved our couch out of the storage locker. We just brought the cushions and set them up on the floor as a temporary sofa! 😉
I made these last night following the directions exactly. We couldn’t wait till morning so my hubby and I gobbled them down in no time after dinner. I will definitely make these again but will double the crumble topping. It was superb without the guilt.
I’m so glad you and your hubby enjoyed the crumbles! Waiting is nearly impossible for me when it comes to crumbles too. 🙂
Can i use fresh blueberries in stead?!
LOOKS DELICIOUS!!!!
Yes Abbie, that should work just fine! I hope you enjoy the crumbles!