Who doesn’t love a warming, gooey breakfast during the cooler Winter months? This Healthy Blueberry Breakfast Crisp is a staple in our home, it’s absolutely delicious. My favourite part is how easy it is to make as it only has 6 ingredients.
This recipe uses walnuts, they provide good fats which help keep you fuller longer and help to regulate blood sugar. Walnuts also contain fibre, vitamins and minerals. Walnuts are rich in polyunsaturated fats and omega-3 fatty acids. Omega-3’s are called alpha-linolenic acid, it’s an essential fatty acid meaning you need to consume it in your diet. Omega-3’s help to reduce inflammation in the body and are beneficial brain food. Walnuts are also an excellent source of antioxidants. Antioxidants help to fight off free radicals, and oxidative damage in your body.
Blueberries an antioxidant powerhouse, they also have phytoflavinoids. They also contain iron, calcium, magnesium, zinc and vitamin K & C. Blueberries are also an anti-inflammatory food. Frozen are just as good as fresh because the blueberries get frozen at peak freshness, I find it most cost effective during the colder Winter months when produce is expensive and can be less flavourful (compared to the summer). Our family also likes to support local farms in the summer by purchasing extra blueberries and freezing for the upcoming months.
You can meal prep this dish while making dinner so you have a healthy breakfast ready to go in the morning.
As a kid I loved to bake homemade “traditional” crisps for the family, but those recipes were loaded with sugar, butter and white flour which doesn’t provide the body with much in terms of nutrients. I love this version, it’s still so flavourful and provides the body with more nourishment. This can also be turned into a dessert and served with your favourite banana “nice” cream or vanilla frozen yogurt. If you want more recipes like this check out my Sugar Detox Cookbook: https://amzn.to/3Hnksnn or my friend Julie Daniluk’s Becoming Sugar Free Coobook: https://amzn.to/36xPZ9i
This Recipe is:
- Vegan/Plant-based
- Dairy-free
- Gluten-Free
- Loaded with Fibre
- Delicious
The Recipe
PrintBest Blueberry Breakfast Crisp
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 40-45 minutes
Ingredients
3-4 cups frozen blueberries
Crust
1 cup gluten-free oats
1/2 cup walnuts
10 pitted medjool dates
2 tablespoons vegan butter (I like Earth Balance, you can use solid coconut oil too)
1 tablespoon pure maple syrup
Directions
- Preheat oven to 350 degrees F and pull out an 8 x 8 inch tray.
- Line the bottom of the tray with frozen blueberries, enough to evenly coat generously.
- Make crust by adding oats, walnuts, pitted dates, vegan butter (or solid coconut oil) and pure maple syrup into a food processor or high powered blender. Blend until dates are broken down and a sticky crumble is formed.
- Sprinkle crumble on top of blueberries evenly and press down with spatula.
- Bake for 40-45 minutes until the top becomes a little golden brown.
- Serve as is or with your favourite greek yogurt.
Recipe note – this recipe works well with any berry or combination of berries. Blueberry and raspberry are our families favourites, but have fun making this recipe work for you and your family.
If you make this recipe I would love to hear what you think in the comments below, or be sure to tag me in your pics or DM over on the socials @pam_rocca.
As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.
With love,
