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–+ servings
A homemade strawberry rhubarb protein crumble before baking, layered with sliced strawberries and rhubarb and topped with a rustic mixture of rolled oats, vanilla protein powder, sliced almonds, and shredded coconut in a white ceramic baking dish. The crumble sits on a wooden cutting board in bright natural sunlight, highlighting the vibrant red fruit and textured topping.
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Strawberry Rhubarb Protein Crumble

Servings: 2
Prep Time: 5 minutes
Cook Time: 24 minutes
Total Time: 29 minutes
Author: Bridgette Blakey
This Strawberry Rhubarb Protein Crumble is the perfect summer breakfast that tastes like pie but fuels like a balanced meal. Made with juicy strawberries, tart rhubarb, vanilla protein powder, oats, almonds, and topped with creamy Greek yogurt, it's packed with protein, fiber, and cozy bakery-style flavor.
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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.
Calories: 378kcal, Carbohydrates: 42g, Protein: 20g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 48mg, Sodium: 126mg, Potassium: 555mg, Fiber: 6g, Sugar: 23g, Vitamin A: 216IU, Vitamin C: 66mg, Calcium: 224mg, Iron: 2mg