Easy Berry Breakfast Crisp — Meal Prep Friendly & High in Protein

Berry Breakfast Crisp

Some mornings practically run themselves — and this is one of those recipes that makes that possible. I had this in the oven before the kids were even up, and from start to oven it was maybe five minutes of actual effort. This might become my go-to weekday breakfast when I need to mix things up because it’s high in protein, loaded with fiber, and feels like a treat without any of the guilt. Plus all the probiotic perks from the greek yogurt. Make it Monday morning, reheat all week. Just the kind of efficient breakfast I’m after.

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Ingredients

Berry Layer

• 4 cups mixed berries (fresh or frozen)
• 2 tablespoons chia seeds
• ⅛ teaspoon fine sea salt

Topping

• 1⅓ cups large flake rolled oats
• 2 tablespoons ground flaxseed
• 2 tablespoons hemp seeds
• 2 tablespoons unsweetened coconut flakes
• ½ teaspoon ground cinnamon
• ¼ cup almond butter
• 2 tablespoons maple syrup (or honey), plus more to taste
• ⅛ teaspoon fine sea salt
• 1 large egg white (about 2 tablespoons)

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Directions

1. Preheat the oven to 350°F.
2. In a baking dish, toss the berries with the chia seeds and salt until evenly coated.
3. In a separate bowl, mix together all topping ingredients until evenly combined. Sprinkle the topping evenly over the berries.
4. Bake for 35–45 minutes, until bubbly and golden on top.
5. Let cool slightly before serving. Serve with Greek yogurt to boost protein. Stores well in the fridge and freezer — microwave for about 30 seconds to reheat.

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Nutrition (per serving, crisp only — serves 4) Protein 12g | Fiber 12g | Carbs 52g | Fat 19g | ~404 kcal

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