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 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
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