Simple Oat & Pecan Blueberry Crisp
Total Time
50 minutes
Prep Time
10 mins
Cook Time
40 mins
Rating
4.7 out of 5 stars
(54)
Ingredients
8 servings
- 1 cup rolled oats
- 1 cup pecan halves (about 3/4 cup chopped)
- 1/2 cup almond meal
- 1/2 cup flaked coconut (unsweetened, preferably!)
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup + 2 tablespoons olive oil
- 1/3 cup real maple syrup or raw honey
- 4 cups blueberries
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Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl.
Step 3
Add the olive oil and maple syrup and stir until well mixed.
Step 4
Grease a square baking dish (8×8 or 9×9) and arrange the blueberries in the bottom.
Step 5
Top with the oat mixture.
Step 6
Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly.
Step 7
Optional: Top with additional flaked coconut and return to the oven for another 5 minutes just for some decorative toasted coconut on top.
Step 8
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Chef's notes
For the coconut drizzle, cream 8 ounces low-fat cream cheese with 1/2 cup light coconut milk, 1 teaspoon vanilla, and 2 tablespoons raw honey.
This drizzle makes about 2 cups, which is more than needed for the crisp. Keep leftovers as a fruit dip or use ice cream as an alternative.
The nutrition facts do not include the coconut cream cheese drizzle.
