High Protein Vegan Blueberry Crumble (Gluten free)
This high protein vegan blueberry crumble is so sweet and delicious you will not believe it is healthy! It packs a whopping 30 grams of plant based protein and literally tastes just like dessert! This vegan crumble is also refined sugar free, gluten free, dairy free and requires under 10 minutes of prep time!
Other recipes you’ll love:
Snickers Baked Oatmeal with High Protein Icing
How to make your high protein vegan berry crumble
This healthy blueberry crumble is so easy to make and only requires a few simple steps! Here’s how to do it!
Next, make the filling! First make the filling by adding your blueberries, chia seeds and lemon juice into a pot. Cook for 5 minutes over medium heat until the mixture becomes nice and jammy. Alternatively, you can microwave the blueberries, chia seeds and lemon juice for 45 seconds then give it a mix. Transfer your blueberries into a small oven safe ramekin.
Make the crumble! Add the oats, protein powder and almond flour in a separate bowl. Add water as needed until the crumble comes together, about 2-3 tablespoons.
Assemble & Bake. Add the crumble on top of the blueberry jam filling then bake at 350f for 30 minutes until the top is golden and crisp!
What makes this crumble healthier?
This is one of the best vegan blueberry desserts or breakfasts because it is much healthier than your typical crumble! It is naturally sweetened and is free from refined sugar and butter! Usually crumbles are loaded with either butter or oil! We omit the high fat products in this recipe for a healthier alternative! This crumble is also loaded with plant based protein and fiber! It has 30 grams of protein and only 500 calories! This crumble is sure to be a new addition to your breakfast or dessert rotation!
Some tips from Steph
Use frozen blueberries: I usually always use frozen blueberries for this recipe. Not only are they much cheaper than fresh, but they also tend to release a lot more liquid when heated! The chia seeds soak up this liquid and make for a nice thick blueberry filling. But have no fear! If you only have fresh blueberries those will work as well!
Do not use whey protein: Whey protein will NOT work here, or as a substitute for any baking for that matter! The consistency is totally different than plant based protein and will produce a much thicker gummy texture.
Make it nut free: Make this crumble nut free by omitting the almond flour or substituting it for some coconut flour!
Make it gluten free: By default this crumble is gluten free, as oats usually are gluten free, but if you are very strict make sure your oats are certified gluten free!
How to eat your vegan blueberry crumble
As a dessert! This is one of my favorite vegan blueberry desserts and you can sweeten it up by adding on some vanilla ice cream or whipped cream!
With a vegan custard! I almost always add my 4 ingredient healthy custard to the crumble. It is so simple to make and ads just a touch of sweetness.
With some vegan yogurt! This yogurt is a great addition as it adds a ton of freshness to the meal!
Meal Prep it!
The ingredients below are for 1 serving. If you’d like to meal prep multiple servings simply multiply the ingredients by however many servings you’d like for the week! It works great for meal prep and stores in the fridge for up to 5 days! I usually meal prep 4 servings and bake it in an 8×8 baking dish but you can make as manny servings as you’d like or stick to the single serve.
Other recipes you will love
Snickers Baked Oatmeal with High Protein Icing
5-Minute Microwave Apple Crumble for One
Carrot Cake Baked Oatmeal with High Protein Icing
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High Protein Vegan Blueberry Crumble
Ingredients
For the crumble
- 1½ cup Frozen Blueberries
- 1 tbsp Chia Seeds
- Juice of half a lemon
- ½ cup Oats
- 30 g Vegan Vanilla Protein Powder
- 1 tbsp Almond Flour
- 2-3 tbsp Water to thin
For the custard
- ½ cup Plant Milk
- 2 tsp Maple Syrup
- ¼ tsp Vanilla
- ¾ tbsp Cornstarch mixed with 1 tbsp water to form a slurry
Instructions
- This recipe is for 1 serving. If you'd like to make extra for meal prep simply multiply the recipe by however many servings you'd like.
- Start with the filling. Add your blueberries, chia seeds and lemon juice into a pot and cook over medium heat for 5 minutes until jammy. Alternatively you can microwave them together for 45 seconds.
- Make your crumble by adding the rest of the ingredients into a separate bowl. Add small amounts of water as needed and mix until the crumble comes together.
- Add the crumble on top of the blueberries and bake for 30 minutes at 350f until the top is golden and crispy.
- Make the custard a few minutes before the crumble is done.
- To make it add the plant milk, maple syrup and vanilla into a pot and bring it to a simmer. Add in the cornstarch slurry and whisk until the custard thickens.
- Drizzle on your custard, or top with vegan yogurt, or vanilla ice cream and enjoy!