August 23, 2024

Protein Breakfast Berry Cobbler

A friend gave me the idea recently to make a breakfast friendly cobbler. As I can’t do oats or flour or sugar this one is grain-free & sugar-free, but you can sub maple syrup or maple sugar if you prefer more natural sugars. To say it went over well would be an understatement, but I will say I am not personally a fan of very sweet things and it satisfied me as well. That being said, you can always sweeten it up a bit, but as I’m going for the protein and easy breakfast for kids or when family is in town… I let the berries work their magic.

If you want to make it paleo, cut in cold coconut oil in place of butter. You can add a dab of ghee too to get back some of that buttery flavor. You can also sub in plums, apples, peaches or whatever is in season that you enjoy!

Protein Breakfast Cobbler

Brenna May

This is an easy dish that doubles as a dessert if you want it that way, but it’s great to make the night before and chill to serve at breakfast when you’re busier. It’s full of protein and healthy fats and is surprisingly filling. I like to serve it with A2 yogurt either by itself or mixed with Paleo Protein (what my daughter’s call “breakfast pudding”)

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Course American, Breakfast, Dessert

Cuisine American

Servings People

Equipment

pastry cutter

Ingredients

6 c berries I used blackberries & blueberries
1/4 cup chia seeds
1/4 cup allulose Rx Sugar
1 c Blanched almond flour
2 scoops heaping 1/2 cup paleo vanilla protein powder
1/4 tsp salt
1/4 tsp cinnamon
6 tablespoons room temp butter grass fed

Instructions

Preheat oven to 350°F
Butter the bottom and sides of a 9x12 baking pan and set aside.
In a separate bowl, mix almond flour, protein powder, salt and cinnamon. Cut in the cubed butter with a pastry cutter until just combined. It should be loose and easy to sprinkle & spread without it being “pancaked”.
Add the berries, chia seeds & allulose to the pre-buttered pan and gently combine and level.
Scatter the almond flour protein topping carefully over the pan and spread gently.
Bake at 350°F for 25 min in a convection/fan oven or 35 min in a conventional oven.
Let cool a bit before serving or chill overnight and enjoy!