Easy, Healthy Blueberry Crisp
This crisp works equally well for dessert and breakfast. It's loaded with fresh blueberries and topped with rolled oats, pumpkin seeds, chopped pecans and maple syrup for a natural sweetener.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- 2 pints fresh blueberries (~4 cups) washed and patted dry
- 1 tbsp pure maple syrup
- 1/2 tsp cinnamon
- juice of half a lemon
- 1 tsp lemon zest
- pinch of kosher salt
- 1 1/2 cups large rolled oats
- 1 cup chopped pecans sub chopped almonds
- 1/2 cup pumpkin seeds (roasted or raw)
- 2 tbsp coconut oil (melted)
- 2 tbsp maple syrup
- 1/2 tsp kosher salt
Preheat oven to 350 degrees.
In a 9-inch baking dish (round or square), combine blueberries, maple, salt, cinnamon, lemon, and zest.
In a medium-sized bowl, mix melted coconut oil, maple syrup, and salt. Stir in rolled oats, chopped pecans, and pumpkin seeds, and stir until well combined.
Pour oat mixture over top of the blueberries and spread evenly, packing slightly.
Bake at 350 for 30 minutes or until bubbling and golden.
Serve with vanilla ice cream for dessert or Greek yogurt for breakfast.