Save time & money with our NEW Meal Planner!

Save time & money with Meal Planner!

Blueberry-Almond Crisp

Published August 9, 2020
2 minute read
Three blue bowls containing granola topped with sliced almonds and dried fruit sit on a white surface. Two spoons lie next to them on a blue napkin. To the left, a tray with more granola and an empty glass are visible, reminding one of blueberry crisp. A striped cloth rests on the right. MyFitnessPal Blog
Published August 9, 2020
2 minute read
In This Article

Active time: 10 minutes Total time: 40 minutes

Shake up your morning bowl of oatmeal with this oat and blueberry crisp or save this for dessert. Bubbly baked blueberries are topped with a not-too-sweet oat and almond topping for a warming bowl of comfort that’s ready in just 30 minutes. It stores and reheats well, so you can savor it all week.

Blueberry-Almond Crisp

Ingredients

  • 2 cups (280g) blueberries (fresh or frozen)
  • 1 1/2 teaspoons cinnamon, divided
  • 1 teaspoon lemon zest, finely grated
  • 1 1/2 cups (144g) rolled oats
  • 1/3 cup (64g) coconut sugar
  • 1/4 cup (26g) flaxseeds, ground
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (118ml) 2% milk or unsweetened non-dairy milk
  • 1/4 cup (59ml) coconut oil, melted
  • 1 large egg, beaten
  • 1/4 cup (25g) sliced almonds

Directions

Preheat oven to 350°F (177°C). Spray an 8-inch (20-by-20-cm) square baking dish with cooking spray. Put the blueberries, 1 teaspoon of the cinnamon, and lemon zest in the baking dish and toss to combine. Spread in an even layer in the baking dish.

In a medium bowl, combine the remaining cinnamon, oats, coconut sugar, flaxseeds, baking powder and salt. Add the milk and coconut oil and stir to combine. Add the egg and stir until fully incorporated. Spoon evenly over the fruit mixture in the pan and bake until the top begins to brown and the berries bubble around the edges of the pan, 25 minutes. Sprinkle the almonds over the top and continue to bake until they are golden brown, 5 minutes. Serve warm.

Store leftovers in the refrigerator in the pan they were baked in, covered, for up to five days. Reheat in the microwave on high until hot, about 2 minutes.

Nutrition bonus: One serving provides 93% of the USDA recommended calcium for the day and 23% of the recommended fiber.

Serves: 6 | Serving Size: 3/4 cups/130g

Nutrition (per serving): Calories: 302; Total Fat: 16g; Saturated Fat: 8g; Monounsaturated Fat: 2g; Cholesterol: 33mg; Sodium: 302mg; Carbohydrate: 38g; Dietary Fiber: 6g; Sugar: 20g; Protein: 7g

Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

About the Authors

Meet the people behind the post

Related articles

More inspiration for you

2 minute read
The MyFitnessPal Protein Calculator is a simple, user-friendly tool designed to help you determine
3 minute read
This guide to fiber has all the science-backed information and expert advice you need
9 minute read
Organize your fridge like a pro with these expert tips to keep food fresh,
6 minute read
Learn how to chop vegetables the right way and reduce food waste. You’ll cut
In This Article
Recent posts
2 minute read
The MyFitnessPal Protein Calculator is a simple, user-friendly tool designed to help you determine
3 minute read
This guide to fiber has all the science-backed information and expert advice you need
9 minute read
Organize your fridge like a pro with these expert tips to keep food fresh,