Learn how to make this registered dietitian-approved blueberry crumble recipe packed with fiber, protein, and nourishment.
Hergluten-free blueberry breakfast crumbleis crispy, crunchy, and extremely nourishing for the soul.
I mean, come on.
Its gooey and hot on the inside yet crispy and crunchy on the outside.Andits registered dietitian-approved.
Need I say more?
Remember: Dietitians recommend consuming at least30 grams of protein for breakfast.
registered dietitian and creator behindNourished by Nic
(Need some help with figuring out those calculations?
This30 grams of protein cheat sheetcan help.)
Of courseand very sadlyblueberry season will inevitably come to an end.
But that doesnt mean we should stop enjoying this tasty blueberry crumble until next year.
On the contrary, Addison recommends using frozen blueberries if fresh ones are hard to find.
The more you know, right?
Preheat the oven to 350F.
Gently stir to combine.
(Pro tip: This can also be done in a bowl prior.
registered dietitian and creator behindNourished by Nic
However, we like to minimize cleaning dishes.)
Add coconut, hemp seeds, and chopped walnuts if desired.
The crisp topping should be dry but moist enough to form small crumbles.
Pour the crisp topping over the blueberries, gently patting it down.
Bake for about 40 minutes or until the top is just beginning to turn golden brown.
…
Got it, you’ve been added to our email list.
