SIMPLE OAT & PECAN BLUEBERRY CRIPS #BREAKFAST #OAT
There are sure occasions in an individual's life that call for blueberry fresh multiple times in succession.
I'd like you to bring one of those occasions to mind right currently like right now, since you need this succulent sweetness in your life not once, not twice, multiple times over. Did you consider it yet? Jump ON IT. We don't have a huge amount of time here in light of the fact that your Hangry Dessert Self is going to appear.
I don't know what that three-time defending occasion is for me other than … this blueberry fresh. So just to rehash that, I'm commending the creation of blueberry fresh (which, FYI, is overflowing with succulent summer leafy foods with an ohmygosh so great daintily cinnamony oat and walnut disintegrate on top that is both entire grain and refined sugar free) by making the blueberry fresh over and over and once more, and having the remains for breakfast.
That is levelheaded, isn't that so? Blueberry fresh merits more blueberry fresh. Additional garnish. Sprinkled with a coconut-icing thing. It sounds good to my foodlover mind.
INGREDIENTS
1 cup rolled oats
1 cup pecan halves (about 3/4 cup chopped)
1/2 cup almond meal
1/2 cup flaked coconut (unsweetened, preferably!)
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup + 2 tablespoons olive oil
1/3 cup real maple syrup or raw honey
4 cups blueberries
INSTRUCTIONS
- Preheat the oven to 350 degrees. Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl. Add the olive oil and maple syrup and stir until well mixed. GOOD LUCK NOT EATING THE WHOLE THING RIGHT HERE AND NOW.
- Grease a square baking dish (8×8 or 9×9) and arrange the blueberries in the bottom. Top with the oat mixture. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly. If you want, you can top with additional flaked coconut and return to the oven for another 5 minutes just for some decorative toasted coconut on top.
NOTES
- For the little drizzle on top, I creamed 8 ounces low fat cream cheese with 1/2 cup light coconut milk, 1 teaspoon vanilla, and 2 tablespoons raw honey. That will give about 2 cups of coconut “sauce”, which is way more than you’ll need for the crisp, so you could either halve the ingredients to make less or just keep the leftovers in the fridge as a fruit dip, like I do! Num. Or just use ice cream, too!
- The nutrition facts here do not include the coconut cream cheese drizzle – they are just for the blueberry crisp.
For more detail: http://bit.ly/2Yxb9Q4
