BERRY PEACH BREAKFAST CRUMBLE
- Bridge Ayurveda
- Jun 12
- 2 min read
2 servings (double or triple the recipe to have breakfast for the week), 20 minutes
INGREDIENTS
Crumble
1/2 cup rolled oats
1/4 cup sunflower seeds (or pumpkin seeds)
2 tbsp almond flour
2 tbsp hemp seeds
1/2 tsp cinnamon
1/2 tsp cardamom
1 tbsp coconut sugar or maple syrup
2-3 tbsp ghee (add less if kapha)
Stewed Chia Fruit
1 cup fresh cherries (pitted (or sub with fresh blueberries or blackberries)
1 cup fresh peaches, chopped (or just more berries :))
1/2 cup water
1/4 cup chia seeds (for thick, jammy texture)
1/2 tsp vanilla extract (optional)
1–2 tsp maple syrup (optional, to taste based on sweetness of fruit)
DIRECTIONS
Make the Crumble: In a medium saucepan over medium heat, dry toast the oats and sunflower seeds for 2–3 minutes until lightly golden and fragrant. Stir in almond flour, shredded coconut, hemp seeds, cinnamon, cardamom, and sweetener. Add ghee and stir until a crumbly texture forms. Remove from pan and set aside.
Cook the Fruit: In the same saucepan, add fresh cherries (or blueberries/blackberries), peaches, and water. Simmer gently over medium-low heat for 5–7 minutes until fruit is softened but not mushy. Remove from heat. Stir in 1/4 cup chia seeds, vanilla (if using), and maple (if needed). Let sit 5–10 minutes, stirring occasionally, until mixture thickens into a pie-filling consistency.
Assemble & Serve: Spoon the warm, thickened fruit mixture into serving bowls and top generously with the crumble. Enjoy!
Notes
I have been living off of this breakfast lately - who doesn't love the feeling of eating pie for breakfast? It is a vibe.
If you want a super pie-like consistency you can use 1-2 tbsp of arrowroot powder instead of the chia seeds. When there is an option for whole foods vs less whole foods, go with whole foods - that is why we use chia seeds instead. But arrowroot powder is still good, great for loose BMs and diarrhea.
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