Strawberry Rhubarb Protein Crumble (High-Protein Summer Breakfast)
It’s the second week of June, school is almost out for the summer, there’s currently a hole in my ceiling from a plumbing leak, I’m launching a podcast, planning my first-ever wellness retreat, and trying to remember where I left my coffee. Dishes are left in the sink, my to-do list that’s somehow getting longer instead of shorter, and I’m constant feeling that I’m forgetting something. But in the middle of all of that, I’ve been trying to hold onto small things that make me feel grounded. My afternoon coffee walk, a heavy lift, a few minutes outside in the sunshine, and lately, this strawberry rhubarb protein crumble.
There’s something about strawberries and rhubarb that feels like the official start of summer. The tart rhubarb, the sweet strawberries, the warm vanilla aroma coming from the oven feels nostalgic. Like something you’d eat on a back porch with bare feet and nowhere to be. And while it tastes like a slice of strawberry pie disguised as breakfast, this strawberry rhubarb protein crumble also happens to pack over 20 grams of protein per serving.
As a dietitian, one of the biggest things I teach women is that healthy eating gets a whole lot easier when you stop trying to survive on foods you don’t actually enjoy. Instead of forcing yourself to eat another sad breakfast that leaves you hungry an hour later, focus on building meals that are satisfying, nourishing, and genuinely delicious. That’s exactly what this crumble does.
The strawberries provide natural sweetness, the rhubarb adds a bright tartness, and the crumble topping combines oats, almonds, coconut, and vanilla protein powder for the perfect golden crunch. Finished with creamy Greek yogurt and a drizzle of honey, it’s the kind of breakfast that makes an ordinary Tuesday feel a little more special.
Why You’ll Love This Recipe
- High in protein
- Packed with fiber from fruit and oats
- Easy to make in one baking dish
- Naturally sweetened with maple syrup and honey
- Perfect for meal prep
- Feels like dessert for breakfast
Dietitian Tips
- Use a vanilla protein powder you genuinely enjoy the taste of since it flavors the crumble topping.
- For extra staying power, add a second scoop of Greek yogurt on top.
- This recipe works beautifully with frozen strawberries and rhubarb if they’re out of season.
- Want even more crunch? Add chopped pecans or walnuts to the crumble mixture.
- Meal prep a few servings at the beginning of the week for an easy grab-and-go breakfast.
Strawberry Rhubarb Protein Crumble
Ingredients
Strawberry Rhubarb Mix
- 1½ cup strawberries, sliced
- 1 stalk rhubarb, sliced
- 1 tbsp maple syrup
Crumble Topping
- ⅓ cup rolled oats
- 2 tbsp sliced almonds
- 1 tsp maple syrup
- 1 scoop vanilla protein powder
- 1 tbsp butter, or vegan butter
- 1 tsp vanilla extract
- 2 tbsp shredded coconut
Topping
- ½ cup plain greek yogurt
- 1 tsp honey
Instructions
- Preheat oven to 350°F.
- Add strawberries, rhubarb, and maple syrup to a small oven-safe baking dish.
- In a separate bowl, combine oats, protein powder, sliced almonds, coconut, vanilla extract, maple syrup, and butter.
- Mix until the topping becomes crumbly and evenly coated.
- Spread the crumble topping evenly over the strawberry rhubarb mixture
- Bake for 22–26 minutes, or until the top is golden brown and the strawberries are bubbling.
- Remove from oven and let cool slightly.
- Top with Greek yogurt and any additional toppings before serving.
Notes
- Use fresh or frozen rhubarb and strawberries. If using frozen fruit, there’s no need to thaw first.
- Choose a vanilla protein powder you enjoy, as it contributes both sweetness and flavor to the crumble topping.
- For a gluten-free version, use certified gluten-free oats.
- The crumble can be enjoyed warm straight from the oven or chilled the next day.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For extra protein, increase the Greek yogurt topping or serve with an additional scoop on the side.
- Delicious for breakfast, as a post-workout snack, or paired with vanilla ice cream for dessert.
- If your strawberries are especially sweet, feel free to reduce or omit the maple syrup.