NUTRITION

SERVINGS

INGREDIENTS

1 cup blueberries

0.33 cup rolled oats

0.33 cup vanilla pea protein powder

0.5 tbsp almond butter

1 tbsp sliced almonds

0.75 cup high-protein vegan yogurt

0.25 tsp ground cinnamon

1 tsp maple syrup

0.13 tsp sea salt

1 tsp coconut oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of coconut oil.

• 2

  In the baking dish, toss the fresh blueberries with the maple syrup and half of the ground cinnamon until evenly coated.

• 3

  In a medium mixing bowl, whisk together the rolled oats, vanilla pea protein powder, sliced almonds, sea salt, and the remaining cinnamon.

• 4

  Add the almond butter and coconut oil to the dry ingredients, using a fork to mash and stir until the mixture forms small, uniform crumbs.

• 5

  Evenly distribute the crumble topping over the blueberry base, pressing down gently to ensure it adheres to the fruit.

• 6

  Bake for 18 to 22 minutes, or until the blueberry juices are bubbling around the edges and the topping is golden brown.

• 7

  Allow the crumble to rest for at least 5 minutes before serving to let the fruit filling thicken slightly.

• 8

  Serve warm with the high-protein vegan yogurt spooned over the top for a cool, creamy finish.