Blackberry Crumble Overnight Oats

Blackberry Crumble Overnight Oats


It's officially summer and fresh, ripe, juicy berries are on the menu! We could make crumble bars, pie or a crisp, but that wouldn't help us with our protein goals, now would it!? So why not turn those fresh summer desserts into a protein powerhouse that you can eat for breakfast without the fear of that dreaded mid morning energy crash. This blackberry crumble is not only totally reminiscent of those coffee house bars but it's incredibly filling with 47g of plant-based protein, complex carbs, and the perfect dose of healthy fats. Let me know in the comments if you make it!! 


Recipe makes two servings

Macros per serving:

498 cals - 14g fat - 46g carbs - 47g protein

Macros and calories a little high for your requirements? No problem! I've broken the recipe down into three at the bottom of the page so you can save on calories and macros!



2/3 cup sprouted oats 

2 scoops vanilla protein (82g)

1 1/2 cup soy milk

1 tsp vanilla extract 

pinch of salt

1 cup blackberries

1/4 cup oats

1 tbsp peanut butter



Add the oats to a high speed blender and blend until you have oat flour.

Add the oat flour to a mixing bowl.

Add to the mixing bowl the vanilla protein, soy milk, vanilla extract, and salt.

Whisk until it's really smooth.

Pour the oat batter into two containers and set aside.

Add the blackberries to a plate and mash them with a fork. They don't have to be totally smooth, just a nice chunky and juicy texture.

Divide the blackberries over the two oat bowls, set aside.

Add to the blender 1/4 cup oats and pulse just a few times.

Pour the pulsed oats into a bowl and add in 1 tbsp peanut butter.

Using a spoon or your fingers mix the oats and peanut butter into a crumble.

Divide the crumble across the two bowls.

Seal the containers and set in the fridge overnight.



Lighten the calories and macros by following this version (new macros at the bottom):


2/3 cup sprouted oats 

2 scoops vanilla protein (82g)

1 1/2 cup soy milk

1 tsp vanilla extract 

pinch of salt

Divide this mixture into three containers instead of two.

Now mash 1 1/2 cups blackberries and add to each oat base.

Crumble for three:

6 tbsp oats, pulsed in a blender 

Add the pulsed oats to a bowl and add 1 1/2 tbsp peanut butter, mixing through to form a crumble.

Divide the crumble across the three oats.

MACROS for this smaller version:

367 cals - 11g fat - 35g carbs - 32g protein




Want more high protein plant-based breakfast options? Head to the Recipe E-Books Page to choose from two High Protein Vegan Breakfast E-Books!



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