Soft Protein Berry Crumble

This hearty crumble comes together quickly and is perfect for a cozy weekend breakfast. We relied on fruit and organic coconut sugar to keep blood sugar levels from spiking and the extra 18 grams of protein help you stay full through a busy morning. We love the hot-cold combination of this crumble when paired with yogurt or simply as a snack on it’s own.

Photo Credit: Mimi McCormick


  • 2 1/2 cups fresh or frozen berries (no need to thaw)
  • 3 tablespoons maple syrup
  • 1 tablespoon lemon or orange juice
  • 1 tablespoon arrowroot
  • 1 1/2 teaspoons vanilla
  • 1 cup gluten-free oatmeal
  • 1 cup gluten-free oat flour
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil
  • 1/2 cup unsweetened applesauce 1 teaspoon cinnamon 1 teaspoon baking powder
  • Dash of salt
  • 1 serving ALOHA Vanilla Protein
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Plant-Based Protein Powder



  1. Preheat the oven to 375°F and grease an 8-inch square pan. (ALOHA Test Kitchen Notes: We made mini crumbles in a muffin tin, simply shorten baking time to 15 to 20 minutes and they come out perfectly.) 
  2. In a bowl, stir together the maple syrup, arrowroot, vanilla, and lemon/orange juice. Carefully mix in the seasonal berries. Let sit.
  3. In another bowl, combine oatmeal, oat flour, coconut sugar, baking powder, salt, and ALOHA Daily Good. Stir in coconut oil and applesauce. Dough should be crumbly.
  4. Divide dough in half and press one half onto bottom of pan.
  5. Gently place berry mixture evenly over the crust.
  6. Crumble remaining mixture of dough over the berry mixture.
  7. Bake in oven for 40 minutes or until top crumbled pieces are slightly brown.
  8. Cool for approximately 20 minutes and serve.