Vegan Breakfast Crumble

Who’s geared up for the finest darn vegan breakfast? Or should we say, the finest breakfast that just so happens to be vegan too.

Now, close your eyes and picture a baby born from a pie and granola – yep, that would be our here breakfast crumble.

Hot fruit kissed by a little cinnamon and topped with a crispy blend of ‘seeds chopped nuts and oats’ crumble.

Now don’t hold your horses yet. I ain’t even told ya the best part. You can slap this recipe together in less than 10 minutes the night before.

Then come morning, just toss it in the oven and kick-start your day with an indulgent warm breakfast. Now me? I like to heap on some soy or coconut yogurt.

And don’t fret about runnin’ to the grocery store for this recipe. Just use what ya already got in your pantry, this recipe pretty much goes well with any fruit, nuts, seeds and oats you have around. Mix it up!

Treat yourself this #Veganuary. Sign up for MVK’s newsletter to get all them latest recipes, vegan lifestyle tips and travel diaries delivered straight to your inbox.

Vegan Breakfast Crumble Recipe

Vegan Breakfast Crumble

Prep time:

10 mins

Cook time:

20 mins

Total time:

30 mins


2-3 people


  • 1 banana
  • 1 pear
  • ¼ cup dried cranberries
  • ¼ cup raisins
  • ½ cm ginger, grated
  • 4 Tbsp orange juice
  • ½ Tbsp sweetener of choice (for example: maple syrup, caster sugar or agave nectar)
  • squeeze of lemon juice
  • ½ tsp cinnamon
  • ½ cup oats
  • ¼ cup ground almonds
  • ¼ cup mixed seeds
  • 2 Tbsp vegetable oil
  • ½ Tbsp vanilla extract
  • 2 Tbsp sweetener of choice
  • ¼ cup cashew nuts, chopped


  1. Peel the banana and the pear and roughly chop them into pieces. Then peel and grate the ginger.
  2. Place the fruit and dried fruit, the ginger, the sweetener and the orange juice in a sauce pan and bring the mixture to a boil. Then turn the heat down and stir in a squeeze of lemon or lime juice and cinnamon. Cook for another 5 minutes and stir occasionally to keep the fruit from sticking to the bottom.
  3. Pre-heat the oven to 180˚C.
  4. In a mixing bowl combine the oats, ground almonds, seeds, vegetable oil, vanilla extract, sweetener and chopped nuts. The mixture should start sticking together and form small crumbles.
  5. Pour the hot fruit mixture into a small pie dish, spread it evenly, then top with the crumbles. Pop it in the oven and bake it for 15-20 minutes or until the crumble turns golden-brown. Enjoy!

If you’re in the mood for a sweet treat and love trying new recipes, I have several that you might love.

The first is my Vegan Salted Caramel Stuffed Chocolate Fudge Cookies recipe. These cookies are decadent and absolutely delightful, with a rich chocolate fudge flavor complemented by a gooey salted caramel center.

If you’re more into pies, my Vegan Festive Pecan Pie recipe might catch your eye. This classic dessert is made vegan-friendly without losing any of its delicious traditional flavor.

For a unique twist on another pie favorite, give my Vegan Mocha Chocolate Pie – Plant Based Cooks recipe a try. It offers the perfect fusion of coffee and chocolate which creates an irresistible blend of flavors.

Lastly, my Vegan Pear Custard Pie With Caramelized Almond Crust recipe provides an elegant option for those who enjoy fruits in their desserts. Its creamy pear custard filling paired with the nutty sweetness of caramelized almond crust is truly remarkable!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top