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Do you ever get the feeling that you’ve been eating the same thing for breakfast every morning for a very long time? That doesn’t usually happen to me, but I was recently at Bible school and ate chocolate overnight oatmeal for three weeks with only a few breaks in between. When I got back and made this for breakfast one morning, I discovered just how nice it was to have something besides oatmeal.
Sometimes I get cravings for cold cereal. You know, like Captain Crunch, or Cinnamon Life, or Grape Nuts…something cold with milk. I originally intended this breakfast crumble to be a muffin in a mug-style breakfast, but I used some of our new coconut flour that we found at Sam’s Club for a great price and my muffin turned out kind of crumbly. No problem – I eat all my flops. I plopped it in a bowl and poured unsweetened almond milk all over it, intending to go back and fix the muffin recipe later. Nevermind…as I ate my “cereal” I realized that it was great just like that – like cereal. It’s not crunchy like most cereals are, but it’s a very unique breakfast full of great flavor. If you need something out of the ordinary, it fits the bill. In case you haven’t noticed, I like unordinary things.
You can find this recipe in my cookbook, Necessary Food.
- ¼ cup sliced strawberries (if using frozen strawberries, thaw them a little first)
- 1 egg
- 1 T natural peanut butter (the runnier the better)
- 1 T sour cream
- ½ tsp. baking powder
- 1 T ground golden flax and 2 T coconut flour *or* 3 T Briana's Baking Mix (add an extra tablespoon of water if using this option)
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- Unsweetened almond milk
- Stir all the ingredients together (except for the almond milk) in a mug until well-combined. Microwave for approximately 1½ minutes or until the top is dry. Dump out into a bowl and crumble. Pour unsweetened almond milk all over it and eat it. Enjoy!
Briana’s Baking Mix recipe
Suggested products:
- Coconut flour
- THM Pure Stevia Extract Powder can be purchased at the Trim Healthy Mama online store.
I’m getting ready to Briana our breakfasts. I don’t see much protein in some of the recipes. Do you just add meat to get the THM suggested 20 grams of protein in?
“Briana our breakfasts.” Haha…love it. I don’t think that 20 grams of protein per meal is necessarily a hard and fast rule. Even THM says that you don’t necessarily need to add protein to oatmeal, and that only has 6g protein per serving. I personally don’t really worry about it too much for breakfast as long as I get about 10 g in. I get plenty of other protein throughout the day. If your diet in general is lower in protein (plant based) you may need to watch out for this more.
I made this meal one night when I was just really craving something Pb&J and, boy, did i fall in love with this. I think I’ve eaten it 3 or 4 times in the past week! I can’t get enough of it! Thank you Briana for blessing us with these amazing recipes! I hope to see even more Pb&J recipes soon!
Have you made this is a casserole dish for a weeks worth of breakfast? I can’t make breakfast every morning. No time!
I love your blog!
No, I’m afraid I haven’t, but you might want to check out some of my baked oatmeal recipes in the Breakfast section of my recipe index. 🙂 Those are my go-to make-ahead breakfasts!
Thank you for this recipe! I had to make some substitutions because of what ingredients I had on hand, including almond flour in place of coconut flour, ( googled how to substitute), increased the recipe x3 fro 3 of us, and used a mix of berries. It took longer to microwave due to extra moisture but still turned out really great, the kids liked it. It was more like a mug cake with the substitutions but good. It am planing to get some coconut flour and try again. Thanks!!
I tried this again sticking to the recipe, and it was very good! The moisture content seemed to be the same both times. I made all 3 servings in separate mugs this time. Very good, thanks!!
What can I substitute oat fibre with please? We live in New Zealand and can’t always purchase THM products. I eat gluten free. Thanks
My daughter purchased your book. She made some meals using your recipes. They were wonderful ? Thank you
Hi Karen! I know some people substitute psyllium husks for oat fiber, but I’ve never tried that myself. Oat fiber has a pretty unique nutritional profile (0 net carbs and 0 fats) and a very fine, dry texture, so there aren’t many similar low-carb flours. You can definitely experiment with other flours in its place, but keep in mind that oat fiber soaks up a lot of liquid so if you use a wetter flour you’ll need more of it (and the result probably won’t be as light).
Can you bake this in the oven? I don’t have a microwave…How long would you cook it?
Sure! Bake it at 350 degrees until a tootpick inserted into the center comes out cleanly and the top is not gooey.
I LOVE this recipe, but I don’t care for the almond milk over it. It seemed soggy. So I tried using Greek yogurt instead, w/a little vanilla and sweetner. now THAT was good! Doesn’t look too pretty, but its yummy.
However, I tried this idea with the chocolate muffin in a bowl recipe from the book and for whatever reason I like almond milk over that. I cook it a bit longer than recommended (1:40min) and its a little drier before crumble it and I add the almond milk. Yum!
Thanks for all the inspiration!!!
That’s the way to do it – tweak it so you like it. 😉
Enjoy your posts, recipes and Biblical truths you share. You are such a fun gal…
Haven’t tried this recipe…but I will
Aw, thank you, Wilma!
Can I sub baking blend for the flour in this? Would it be the same amount?
You could sub Baking Blend, but I’m not sure on the amounts. If anything, I’m guessing you would need more Baking Blend, but it may be fine with the same amount as the flours listed here. “Experiment” is about all I can say. 😉
I’m eating this now. Different, but yummy! I always make my “in a mug” recipes in a cereal bowl, so I did the same with this. I cooked it right in the bowl, and then chopped it up before adding cashew milk. I figure I saved a dish to wash 🙂 Thank you for this and al your recipes.
I’m all for saving dishes (and I make mine the same way)! So glad you enjoyed it.
Can you leave out the dairy?
Do you know what could use instead of the sour cream?
coconut milk?
Thanks, it looks amazing i totally want to try it!
Great idea!
I’m not very familiar with dairy free substitutes and how they act. Full fat coconut milk would maybe work; you need something to keep it moist.
Could you substitute something for the flax?
Almond flour would probably work. 🙂
hello,
Do you know if there is/what the sour cream could be replaced with for a dairy sensitive person…??
Unfortunately I’m not very familiar with dairy substitutes. If you have some ideas to throw out, I’d be glad to look at them and tell you if I think they would work in this recipe. 🙂
A.M.A.Z.I.N.G !!!!!
I happen to know the carb count on this without the milk?
No, I’m afraid I don’t know the carb counts, but there are no significant carb sources in this recipe. 🙂
Yum!! A new favorite of mine!! Thank you for your experimenting!!
I was a little hesitant to try this at first because I thought it would be like muffin in a mug which isn’t my favorite. . But I loved it ! Thanks for the great recipe !
I’m so glad you liked it, Chelsea! Thanks for trying it.
I tried the PB&J crumble last night and I am hooked! It was fantastic!! I added a tablespoon of pecans for an added crunch, then because I had such a sweet tooth, I sprinkled some xylitol on the top. Those crystals really gave it that “sugary” feel. I just love your blog. I am amazed by your recipes. I am totally addicted to French Toast in a Bowl. Keep ’em coming. You are such a blessing Briana!
Thanks so much for letting me know how it turned out, Amy! I’m so glad you enjoy the recipes.
I made this Saturday . . . it was super yummy! Like cereal, but waaaay better for me. Thanks, Briana, for your experiments – they are wonderful. 🙂
Thanks so much for the feedback, Cheryl! I love hearing when people try my recipes (especially when they turn out…haha).
Can you sub 0% plain Greek for the sour cream?
Sure. 🙂