Clean-Eating Blueberry Breakfast Crumbles
Yields: 2 crumbles
Each of these sweet crumbles contains a full serving of fruit! The crunchy granola-like topping is a delicious complement to the juicy berries underneath. They’ll keep for up to 4 days if covered and stored in the refrigerator.
  • 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
  1. Preheat the oven to 350°F, and lightly coat two 1-cup ramekins with nonstick cooking spray.
  2. In a small bowl, mix together the oats, flour, and cinnamon. Mix in the butter and maple syrup until fully incorporated.
  3. 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.
Notes: For a gluten-free version, use certified gluten-free oats and substitute millet flour for the whole wheat flour. For a vegan version, substitute Earth Balance Buttery Spread in place of the flour.

This recipe is easily doubled or tripled to serve more.

{gluten-free, vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at