Raspberry Breakfast Crisp

| RASPBERRY BREAKFAST CRISP |

Start your morning with 31g of protein and a full serving of antioxidant rich raspberries with this warm and cozy raspberry crisp! Comes together in 30 minutes or less. Enjoy it hot out of the oven or double or triple the recipe and grab it and go on busy mornings.

You can easily mix and match the fruit, try blueberries or black berries for similar macros or increase the carbs with apples or peaches!

Recipe make one serving 

Macros per serving:

390 cals - 14g fat - 35g carbs - 31g protein 

 

Ingredients

1 cup frozen raspberries

1 tsp coconut sugar

1 tsp lemon juice

1 tsp chia seeds

30g of vanilla protein powder 

2 tbsp sprouted oats

2 tbsp sprouted oat flour (blended oats)

1 tbsp peanut butter or preferred nut/seed butter

1/4 cup almond milk 

 

Recipe

Preheat the oven to 375 F. 

To a small mixing bowl add: raspberries, coconut sugar, lemon juice, and chia seeds. Mix well and pour into a small single serving baking dish.

To a small mixing bowl add: vanilla protein, oats, oat flour, peanut butter, and 2 tbsp almond milk. Mix well forming a crumble. Add remaining 2 tbsp almond milk if needed to reach a sticky, crumble texture. (This will depend on your protein powder!)

Pour the crumble over the raspberry mixture and smooth from edge to edge.

Bake for 20 minutes or until the crumble is browned and a little crispy.

Enjoy hot out of the oven. 

You can also meal prep the crumble by cooking and cooling completely, seal and refrigerate. It tastes great cold for busy mornings on the go!

 

For a fancy, protein rich dessert, add a scoop of ice cream!

 

 

Want to improve your nutrition and embrace more plant-based eating in 2025? Join the High Protein Vegan Community! We're creating protein-packed, meal-prep-friendly dishes that are loaded with fiber and bursting with flavour!

 

Next try the Chunky Monkey Oats from the High Protein Breakfast Ebook.