Chia Berry Oat Crumble

This chia berry oat crumble is fruity, crunchy, and just the right amount of sweet without adding sugar. The berries go all soft and jammy in the oven, and the oat topping turns golden and crispy, kinda like a toffee crisp bar. It`s the perfect mix of cozy and fresh, and honestly tastes amazing whether you grab it warm or cold. If you love eating berries for their goodness, you’ve got to try my Blackberry Compote with Fresh Ginger. It`s just amazing!

What makes this crumble different from the usual kind is that it contains no butter or flour, which keeps it light yet still incredibly tasty. It’s totally sugar- and sweetener-free, dairy-free, and you can even skip the nuts on top if you want. It’s perfect for vegans and vegetarians, and it’s packed with antioxidants, similar to my blackberry milkshake or chocolate bounty blueberry bites. You can have it as a snack, breakfast, or dessert — hot, cold, raw, or baked… how good is that?

Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements with a printable recipe.

Whole Oats

Whole oats – Extremely filling, and they are an excellent source of dietary fiber ( See Resource)

Bananas and berries

Fresh berries for the base and ripe bananas for mashing.

Chia seeds and Flax seeds

For consistency and a wholesome dessert, treat, or breakfast.

Oat milk

Or any plant-based milk, such as almond, soy, or cashew, is fine. You can also use water.

Almond Butter

Adds moisture to the crumble topping. When baked, it turns out with a toffee crisp texture.

Cashew Nuts

I decided to add a few for protein more than anything, but they are totally optional.

A complete list of ingredients, measurements, and instructions can be found in the RECIPE CARD below

Step One: After washing the berries, cut the strawberries into quarters and place both the strawberries and blueberries into an ovenproof dish.

Step Two: Mix the chia seeds with the oat milk and pour the mixture over the berries, stirring well.

Step Three: Mash up the bananas with a fork and combine them with the almond butter.Squashing the two together.

Step Four: You will obtain a thick, gooey paste.

Step Five: Add the oats and flaxseeds to the mixture and stir until well combined.

Step Six: The mixture should now resemble a thick, crumbly paste.

Step Seven: Cover the berries with the crumble mixture.

Step Eight: Bake for 25 minutes at 180 degrees Celsius (350 Fahrenheit). Or pop it in the refrigerator until the following day and eat it raw.

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• You can use any fresh or frozen fruit; peaches, raspberries, mangoes, and blackberries are great options.
• Remember to add 5 minutes to your baking time if using frozen fruit.
• Substitute almond butter for any other nut butter and top with your choice of nuts, not necessarily cashews.
• Use any vegetable milk to mix up the chia seeds, or you can use water.
• Bake until golden brown or eat raw.

Storing:

Store any leftover crumble in an airtight container in the refrigerator for up to 5 days.

Freezing:

Freeze for up to 3 months. Let the crumble completely cool down, leave it in the dish, and cover with foil.

Reheating Instructions:

For refrigerated crumble: Preheat oven to 350°F (175°C). Unwrap and cover the dish with foil. Bake for 15-20 mins until heated through. Individual servings, cover with foil and bake for 10-15 mins. Check the center for even heating.

For the frozen crumble:

Preheat oven to 350°F (175°C). Keep foil on. Bake directly for 50-60 mins until fruit bubbles and topping browns. Cool briefly before serving. *Remove foil last 15 mins for golden brown topping.

Yep, bananas are classified as berries! They fit the botanical definition because they develop from a single flower with one ovary and contain seeds inside. So, even though we don’t usually think of them as berries, they technically are.

Absolutely! You can use frozen berries instead of fresh ones in many recipes. Just remember that frozen berries may release more moisture as they thaw, so you might need to adjust the recipe slightly to account for this.

You can sweeten the crumble topping with the syrup of your choice.

Yes, you can, but whole flaxseeds have a tougher outer hull and are much more difficult to digest.

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