Whole30 Berries & Cream Breakfast Crisp (Dairy Free, No Added Sugar)
Berries & Cream Breakfast Crisp – this makes for a delicious egg free Whole30 breakfast OR a healthy dessert idea. It’s dairy free with no added sugar, only 4 ingredients, & is ready to eat in 15 minutes!
I have been on a mission to come up with a few egg-free breakfast ideas that are also Whole30. Being a little sensitive to egg whites can make it difficult to consume them every morning, and since eggs are a huge part of the Whole30 diet – it does require some creativity.
This Berries & Cream Breakfast Crisp is among my very favorite breakfasts thus far. It’s simple to make & is ready in a matter of minutes… a definite for any breakfast recipe on a busy morning. You can make this the night before too & heat it up the next morning. I prefer to reheat it in the oven (325 degrees til warmed, about 5-8 mins) rather than the microwave.
Oh – and hey… it only has 4 ingredients!!
It has no added sugar, the only sugar in it is what’s naturally already inside the berries.
It’s also dairy free. The cream in the berries is actually drizzles of coconut cream. The coconut cream adds a layer of decadence to it without adding anything that isn’t healthy at the same time. You can find the coconut cream in the ethnic food aisle at the grocery store, it’s sold in a can. You can also find it on Amazon.
The coconut cream does have a slight coconut flavor to it so if you are a huge coconut hater, you can opt to leave it out and just have a plain berry breakfast skillet instead.
The crispy topping is actually made from crumbled up cashew cookie larabars – but I usually make my own. The recipe to make your own is only 2 ingredients with no baking required, so you can make up a batch in a jiffy. You can also choose to purchase them already made.
Not only is this a delicious breakfast idea, but it makes a phenomenal healthy dessert too as well.
Whole30 Berries & Cream Breakfast Crisp - Dairy Free, No Added Sugar
- 2-3 crumbled cashew cookie larabars, depending on how much topping you want (you can make your own with this 2 ingredient recipe)
- 1 teaspoon ghee, melted (or a little more if you need it)
- 3.5 cups mixed berries – I used a mix of fresh strawberries, blueberries, & blackberries. You can use frozen berries too, but it will be a little watery
- canned unsweetened coconut cream, room temperature – whisked til creamy
Preheat you oven to 425 degrees.
In a small bowl, combine the melted ghee with the crumbled cashew cookie bars. Set aside.
Pour the berries into a small casserole dish (about 8×8) or small cast iron skillet. If you’re using a dish that tends to stick, give it a quick spray with some ghee nonstick cooking spray or brush some melted ghee on the insides before adding the berries.
Sprinkle the ghee coated crumbled cashew cookie bars over top of the berries.
Bake at 425 for 12-15 minutes. Allow to cool for 5 minutes before serving. Drizzle with the coconut cream.
*If you like your crisp topping crispier, you can opt to toast the crumbled cashew bars with the ghee in a skillet over the stovetop.
You may also like these 2 Ingredient Cashew Cookie Copycat Larabars!
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