I seem to be rather fond of making desserts into breakfast lately. I think part of it is that I want to see if I can make a dessert healthy enough to eat for breakfast. The other part, if I can be honest, is that I get excited about being able to eat a “dessert” for breakfast. I typically eat the same thing during the week (granola, overnight oats, more granola, etc.) so it’s nice to change it up on the weekends when I have more time to invest in what I can make.These crumbles came about when I brought home a large box of local blackberries from the farmers market. I really wanted to enjoy some for breakfast but not in the “throw them on top of some granola” way that I normally do during the week. For some reason I really wanted to use some quinoa flakes, so I figured I could make a topping with them for the berries, sort of like a crumble. I couldn’t leave well enough alone so I ended up adding some almond meal, shredded coconut, and chia seeds to the quinoa flakes. And, I ended up making a maple-spiked yogurt to top it off. The yogurt gives you some added protein and healthy bacteria and creates a nice contrast both in texture and flavor. It only took one bite for me to realize this was the perfect Sunday morning breakfast, and I hope you’ll agree. Oh, and in case you have some leftovers, the crumble makes a lovely dessert as well 🙂
…
