Blueberry Shortcake Breakfast Meal Prep
These Blueberry Shortcake Breakfast Bowls are a perfect make-ahead breakfast, featuring a homemade blueberry chia jam, a soft shortcake crumble, and a creamy vanilla yogurt topping. Naturally sweetened and meal-prep friendly—this vegan and gluten-free recipe makes mornings easy and delicious!
Ingredients
Homemade Chia Jam
- 2 ½ cups fresh or frozen blueberries
- 2 tbsp maple syrup or agave
- 2 tbsp chia seeds
- ½ tsp lemon juice
- ½ tsp vanilla extract
Shortcake Crumble
- 2 cups almond flour
- 1 cup rolled oats, blended
- 2 tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1/2 cup non-dairy milk
- 2 tbsp melted coconut oil
Topping
- 1 cup vanilla coconut yogurt, or any plant-based yogurt
- 1 cup fresh blueberries
- Optional: Toasted coconut, chopped nuts, or granola for extra crunch
Instructions
Step 1: Homemade Blueberry Chia Jam
- In a small saucepan over medium heat, add blueberries and maple syrup. Stir and mash slightly to release juices.
- Let the mixture simmer for 5-7 minutes, stirring occasionally.
- Remove from heat and stir in chia seeds and lemon juice. Let cool; it will thicken as it sits.
Step 2: Make the Shortcake Crumble
- In a bowl, mix almond flour, blended rolled oats, baking powder, and salt.
- Stir in vanilla extract, maple syrup, non-dairy milk, and melted coconut oil until combined. The texture should be crumbly but slightly moist.
- Add blueberry chia jam to the bottom of 4 meal prep containers.
- Place the 4 meal prep containers on a baking sheet and bake for 30 minutes or until lightly golden. Let cool.
Step 3: Set Your Prep
- Once cooled, add meal prep containers to the fridge.
Notes
Optional: Add 6 tbsps of protein powder to the shortcake crumble for an extra boost. Just make sure you add 1-2 tbsp extra of non-dairy milk, so that the texture remains a moist crumble.
Did you make this recipe?Snap a photo and tag @thatchickpea on Instagram!
