Wild Blueberry Holiday Breakfast Crumble

I’ve never been a morning person. Growing up, the few things that would get me out of bed voluntarily included Christmas morning, the first day of school, and my favorite breakfast dishes. One such dish was an apple-cinnamon eggy-pancake-like thing that my mom made in a pie dish, which of course made me feel like I was eating dessert for breakfast.

Now that it’s getting cooler, this kind of warm and cozy breakfast is all I want in life. My version is more of a crumble than a pancake, but the feeling it gives me is the same: it’s something worth rolling out of bed for. My grown-up version includes brain-boosting wild blueberries, whole grain oats, heart-healthy olive oil, and warm holiday spices like cinnamon and nutmeg. Once you try it and you see how easy it is to make, it’ll be easy to swap in different season fruit and play around with the topping, too.

 

Start by getting your ingredients together. First, make the topping. Then, make the filling.

Bake for 30 minutes until the fruit is bubbling and the topping is browned.

Enjoy!

 

Wild Blueberry Holiday Breakfast Crumble
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
This warm and cozy breakfast is crowd-pleaser. It includes brain-boosting wild blueberries, whole grain oats, heart-healthy olive oil, and warm holiday spices like cinnamon and nutmeg. Once you try it and you see how easy it is to make, it’ll be easy to swap in different season fruit and play around with the topping, too.
Ingredients
For the topping:
  • ½ cup organic rolled oats
  • ½ cup Bob’s Red Mill whole wheat pastry flour
  • ¼ cup Swerve granulated “sugar”
  • ¼ cup almond slivers
  • ¼ cup raw pistachios, coarsely chopped
  • 1 tablespoon unsweetened organic coconut chips
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • ¼ teaspoon nutmeg
  • Generous pinch of salt
  • ¼ cup olive oil
For the filling:
  • 1 16-oz bag of frozen wild blueberries (about 3.5 cups)
  • 2 oz dried mission figs (about ⅓ cup lightly packed, or 10-12 small and medium figs), coarsely chopped
  • 1 tablespoon arrowroot powder
  • 1 lemon, zest from the whole lemon, juice from half the lemon
  • 1 tsp Watkins baking vanilla extract
  • ¼ cup balsamic vinegar
  • Pinch of salt
Instructions
  1. Preheat the oven to 350F.
  2. Make the topping. In a medium mixing bowl, combine all ingredients except the olive oil. Stir until evenly combined. Add in the olive oil and combine until moistened.
  3. Make the filling. In another medium mixing bowl, combine the blueberries, figs, arrowroot powder, lemon zest, lemon juice, vanilla extract, balsamic vinegar, and salt. Stir until well combined.
  4. Lightly grease a 9-inch diameter baking dish with olive oil or butter. Add the filling. Add topping evenly over the filling.
  5. Bake for 30 minutes. Fruit should be bubbling and topping should be browned. If not, let cook another 5 minutes and check again. Remove from oven and let rest for 10 minutes before serving.
    It’s tasty all on it’s own, but it’d be just as good with a side of yogurt like Siggi’s new lactose-free yogurt.