This Healthy Blueberry Crisp is made with oatmeal, almonds, blueberries, coconut oil, and agave nectar. I was craving a late night snack last night, while wanting something healthy, but sweet and satisfying. Sometimes when I am ambitious I will whip up some late night muffins or cookies, but I didn’t even have eggs and I am not a huge fan of the vegan substitute for eggs, I have done it before and I just don’t think it’s the same.
Working with what I had – lots of frozen blueberries, oatmeal and almonds, this crisp was the perfect idea! It was very quick to make and required minimal ingredients which made it an attractive dessert. Usually crisps would be made with butter to help keep it together and something sweet like brown sugar, but to make this a little healthier I opted for coconut oil to replace the butter and agave nectar for the sugar. If you don’t have agave nectar you could use maple syrup or honey, both great natural options.
This recipe can easily be adjusted, I had frozen blueberries but fresh berries, or other types like strawberries, black berries, raspberries, even a medley would all be delicious options. I am not much of a baker because I have troubles following recipes exactly, which is why this is the perfect recipe for the non-baker. No flour, baking power, and baking soda to fuss over, and if you added a little bit more or less of an ingredient it won’t ruin the dish – that’s my kind of baking!
The Healthy Blueberry Crisp is a must try, so simple, crunchy, delicious and packed with antioxidants from the blueberries, vitamins and good fats from the almonds, and fiber from the oats. A healthy crisp like this one could easily be served warm, or cold, for breakfast or for dessert. Enjoy!!
1 cup steel-cut oats
1/2 tsp salt
2 cups of frozen blueberries
1/3 cup agave nectar
1/4 cup melted coconut oil
1/4 cup sliced almonds
1/4 cup chopped crummy almonds
1 tbsp lemon juice
1 tsp lemon zest
Heat oven to °350
In a large bowl mix together the oats, agave, coconut oil, salt and almonds. For the almonds slice the first 1/4 with a chopping knife, and with the second 1/4 blend in a chopping machine so it turns into large crumbs.
In a rectangle baking dish, no need to oil the dish, add the blueberries, the lemon juice and zest. Add the oatmeal mixture on top, et voila! Heat in the oven for 40 minutes until you see the blueberries bubbling.
Once it’s ready, take it out and let it cool 10 minutes. Serve with ice cream or Greek yogurt!