Blueberry Breakfast Crumble

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Our breakfast routine has been in a constant state of flux since we made the switch from homeschooling to sending the kids to school. Our breakfast routine used to be rather long and lazy. But our mornings aren’t like that now and we hitting the ground running every morning. To say it’s been an adjustment would be a huge understatement.

So I’ve focused a lot of energy lately on finding some really good breakfast food that I can make ahead of time and that will last us for at least two mornings. Our old standards of pancakes, waffles and crepes just take too long for the kids to eat, even if I have them ready ahead of time.

This blueberry breakfast crumble has been a great addition to our new routine. It can be cut into bars and eaten in a hurry for those mornings when we’re all moving a little slowly, or it can be heated slightly and serve with a splash of milk or even whipped cream on days when we all have acts together.

Blueberry Breakfast Crumble

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast
Keyword: Breakfast Crumble


  • 2 cup oats
  • 1/2 cup brown sugar
  • 1/4 cup sliced almonds, optional
  • 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup butter or margarine, melted
  • 2 cup blueberries, fresh or frozen
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1 tsp almond or vanilla extract
  • 1 cup flour
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 cup butter or margarine, cut into small pieces


  • In a large mixing bowl, combine oats, 1/2 c. brown sugar, 1/4 c. sliced almonds, 1/4 c. flour, baking soda and 1/2 t. cinnamon. Pour in melted butter or margarine and stir to combine. Press into 2 greased cake pans (or 1 13×9 casserole dish).
  • In the same bowl, toss blueberries with sugar, 1/4 c. flour and almond or vanilla extract. Spread onto pressed crust.
  • Wipe out bowl and combine 1 c. flour, 1/2 c. brown sugar and cinnamon. Cut in butter or margarine until crumbly. Sprinkle over the blueberries.
  • Bake at 375 degrees for 25-35 minutes, until set and golden brown on top.

Stop by Blessed With Grace for more Tempt My Tummy Tuesday and Balancing Beauty and Bedlam for more Tasty Tuesday.