B’s Dessert for Breakfast


We have a dancer in our family and she LOVES dessert.  Any kind of dessert and she is on board.  BUT – with her being an athlete and trying to be super careful about feeding the body properly, I have attempted to create some desserts for her that fill that dessert craving, but also fuel her body.  Her absolute fav is my Gluten Free Fruit Crumble – it has no refined sugar,  decent protein, healthy fats and yummy fruit.   But, the truth is – she really loves it because…  SHE CAN ALSO EAT IT FOR BREAKFAST!!   In the morning – the leftovers can be spooned into a bowl with a dollop of greek yogurt and you have a great meal to fuel them for the day.

Danni and I started this blog not even a month ago, and since then you would be shocked at all the people (ok – mostly women) wanting us to add to the “Athlete Factory” section of the blog.  Everyone wants good, healthy, guilt-free, tasty, simple recipes for their busy teens (actually, their athletes of all ages) that they will actually eat.  We have a plethora of recipes in our arsenal, so stick with us and in no time, so will YOU!

SO – with that in mind, and rhubarb in abundance right now, I thought I would share this crumble on Mojo and Moxie.  This is the perfect recipe for ANY time of year, because you literally substitute any fruit or fruit combination you like!


Spring – Strawberry / Rhubarb

Summer – Mixed Berries

Late Summer – Blueberry Peach – hmmm – add some extra cloves in the spices for this one

Fall – cranberry /  pear /  apple – to die for

Winter – any fruit you use for smoothies from your freezer to keep it cheap and cheerful!

 I make this recipe most when I notice the berries in my fridge are going a little soft, and I know if I put them in the lunch bag, the kids will look at them, roll their eyes, and mutter “gross” under their breath and leave them for me to fish out of the bottom of the bag at the end of the day…

Let’s avoid wasting the $4.99 pint of raspberries and put them to use in dessert that will get you the “Mom of the year” badge.


In my crisper today  I found a mixture of strawberries, blueberries, blackberries and YAY for Spring Rhubarb!

So, if you are asking yourself, how can this woman bring herself to offer this yummy concoction for breakfast??  Here are a few of the GREAT ingredients…


Quinoa Flakes –  provide a healthy amount of dietary fibre  (2.5 grams per 1/3 cup), and 4.3 grams of protein.

Gluten Free Oats –  FIBRE, keeps you feeling full longer and stabilizes the blood sugar

Flax – can you say Omega 3’s??  Great for the brain…  off to school they go!

Almond flour – high in protein, low in carbs, fibre and Vitamin E

Blueberries – antioxidants, fibre, low in calories – Nature’s jujubes (!!)

Rhubarb – Did you know it has MAGNESIUM – yup – great for preventing muscle cramps, relieving anxiety AND for calcium absorption

No REFINED SUGAR – I use Pure Maple Syrup, no – not pancake syrup 🙂  Yes, it is still a form of sugar, but we live in the real world and this is as good as it is going to get!

Cinnamon – high in antioxidants, anti-inflammatory AND I find the more cinnamon you use, less sugar is required.


All of those ingredients can be played with.  If you don’t want to add the oats – don’t!  Just change around the proportions of the other dry ingredients.  You will not screw this one up!  If you want to add walnuts to the crumble – go for it!  If you like coconut – that sounds great too!  Just create a topping that your kids will love.  Just a dash of maple syrup and a little olive oil creates the perfect crumb topping for the fruit.


My favourite way to offer this as a dessert, is to prep it prior to dinner, and then pop it in the oven while we eat.  The smell – oh, the smell!!  The kids won’t leave the table and you will get a little more time hearing all the latest school gossip 🙂

About 20 – 30 minutes (depending on how big you make it) in an oven set at 400 F.  When it bubbles, you know it is ready!

Serve with a dollop of whipping cream, ice cream, coco-whip, frozen yogurt or (gasp!) just plain and let the rave reviews roll in.


Then – if there is any left over surprise them with it for breakfast –

She snuck down – I knew she would – the dessert you can eat for BREAKFAST!

B's Dessert for Breakfast

  • Servings: 8-10
  • Difficulty: easy
  • Print


8 cups  Mixed fruit of your choice

4 tbsp.  Maple Syrup (divided)

2 tbsp.  Lemon juice (fresh)

1/2 cup quinoa flakes

1/2 cup Gluten Free Oats

1 cup Almond Flour (or sometimes referred to as Almond Meal)

1 tbsp. Flax

1 tbsp. Cinnamon

1/2 tsp nutmeg

pinch of salt

2 tbsp. of Olive Oil

(feel free to mix in dry ingredients you like – such as coconut, walnuts, chia, hemp seed etc.)

To put this together you simply mix 2 tbsp. of the maple syrup with the lemon and fruit and place in an oven proof casserole.

In another bowl, add the dry ingredients together.  Add the remainder of the maple syrup and the olive oil.  Mix to form a nice crumb topping!

Bake in a 400F oven until bubbling – approx. 25 minutes.



Dessert at 6am in your pyjamas – does it get any better than that?  Give this a try and comment below on how it turned out – any suggestions, or what YOU did to get that smile on your teen’s face that early in the morning…

Until next time…


5 thoughts on “B’s Dessert for Breakfast

Leave a Reply