I have been buying blueberries like crazy this summer. They’ve been going in smoothies, mixed with yogurt, on top of salads, and of course, in plenty of desserts. When blueberries were on sale this weekend I bought several quarts with no real plan on how I was going to use them all. I thought about making another blueberry crisp (always a good idea) but then decided to see if I could come up with a healthier version that could pass for breakfast.
This Blueberry Breakfast Crisp is sweetened with honey and maple syrup and uses coconut oil rather than butter for a much healthier, lighter crisp. The natural sweetness of the blueberries comes through and is delicious with the nutty oat topping.
I didn’t add any thickener to the berries, but you could certainly add a spoonful of flour or a bit of cornstarch is you don’t like the berries to be so juicy. I served this with a big spoonful of vanilla Greek yogurt and thought it made a wonderful breakfast. I’m looking forward to the leftovers!
- 1 quart blueberries
- ½ tsp. lemon juice
- ¼ cup chopped pecans
- ⅓ cup sweetened shredded coconut
- 1 cup old fashioned oats
- 1½ tbl. maple syrup
- 1½ tbl. honey
- 1 tbl. coconut oil
- Pinch salt
- Dash of ground cinnamon
- Dash of ground nutmeg
- Yogurt, flavored or plain (optional)
- Heat the oven to 350 degrees.
- Combine the blueberries and lemon juice. Divide the berries between 4 individual baking dishes or one larger dish. Set aside.
- Toast the pecans in a skillet over medium heat. Once lightly toasted, add the coconut and oats. Continue cooking for several minutes, stirring frequently, until fragrant and lightly toasted. Add the maple syrup, honey, coconut oil, salt, cinnamon, and nutmeg. Stir to combine then remove from heat.
- Sprinkle the oat mixture evenly over the blueberries. Bake for approximately 20 minutes, until the berries release their juices and the oat mixture is lightly browned. Check the crisp after 10-15 minutes to ensure the oats aren't getting overly browned; place tin foil over the dish if necessary.
- Allow to cool for several minutes, then top with yogurt and serve.
Adapted from Annie’s Eats