Blueberry Breakfast Crisp
And just like that, Labor Day weekend is upon us. Which means that it is my duty to leave you with a killer recipe that is perrrrfect for the end of summer.
So let me go ahead and introduce you to the deliciousness that is this blueberry breakfast crisp!
We start with juicy fresh blueberries spiked with plenty of dreamy vanilla extract. We then have a golden, crisp topping that is packed with rolled oats, whole wheat flour and an assortment of all my favorite granola-y add-ins. Hello there pecans, almonds, shredded coconut, sesame seeds, pumpkin seeds, ground cinnamon! The gang’s all here.
We tie it together with a little coconut sugar and olive oil and badda bing badda boom, your crisp is served! Well, after baking of course. So that it’s warm and juicy! Um yeah,
dessert, I mean breakfast, might just be my favorite part of any holiday weekend.
Now, I’m saying that this is a breakfast crisp to really drive the point home that this is not a cloyingly sweet little number. Lightly sweet? Absolutely. But not an in-your-face super sweet dessert kinda thing. And the topping just feels so granola-like! So maybe I should have called it a granola crisp? Maybe, maybe.
But! Here’s where it really gets fun. Serve this crisp with yogurt and you have yourself a breakfast recipe. But serve it with a more dessert-like topping? You now have yourself a dessert recipe! It’s double-trouble!
Oh yes my friends, we are so makin’ the magic happen today! Ahem, because I’m super cool (and not at all nerdy – ha!) and think that blueberry crisps are all kinds of magical.
Tips & Tricks For This Healthy Blueberry Crisp
- Let’s talk a little further about how to top this crisp. First up! The breakfast option! I personally tend to go with plain yogurt for serving, but I think a vanilla yogurt would also be fantastic.
- Next up, the dessert option! My favorite dessert-y way to serve is topped with coconut whipped cream. But, let’s be real, a vanilla ice cream of your choosing would also be soooo good.
- To keep this recipe dairy free / vegan, be sure to use appropriate choices for topping!
- If you don’t have coconut sugar on hand, you can use lightly packed light brown sugar instead.
- And finally! As written, the blueberry filling does thicken up while baking (from a little bit of flour). So! If you like the fruit part of your crisps runny, either cut back on or leave out the flour from the filling. Entirely up to you.
And that’s a wrap – go forth into the blissful long holiday weekend and show some love to this blueberry breakfast crisp. Your taste buds will most certainly thank you!
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the topping:
- ½ cup old-fashioned rolled oats
- ½ cup white whole wheat flour
- ¼ cup chopped raw pecans
- ¼ cup chopped raw almonds
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon sesame seeds
- 1 tablespoon pepita seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ¼ cup coconut sugar
- 4 tablespoons olive oil
For the filling:
- 2 pints fresh blueberries
- juice of half a medium lemon
- 1 teaspoon vanilla extract
- pinch of fine sea salt
- 1 ½ tablespoons white whole wheat flour
- yogurt of choice, for serving
- Preheat the oven to 350ºF. Mist a 2-quart baking dish with olive oil or nonstick cooking spray and set aside.
For the topping:
- In a medium bowl, mix together the oats, flour, pecans, almonds, shredded coconut, sesame seeds, pepita seeds, cinnamon, salt and coconut sugar. Add in the olive oil and mix until combined and evenly moistened. Set aside.
For the filling:
- In another medium bowl, mix together the blueberries, lemon juice, vanilla, salt and flour. Transfer the mixture to the prepared baking dish and spread evenly.
- Use your fingers to sprinkle the topping evenly over the blueberries. Transfer to the oven and bake for about 30 to 35 minutes, until the topping is golden brown and the fruit is bubbling. Let stand for at least 10 minutes. Serve topped with yogurt or whatever you like!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 334 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 0mg Sodium: 137mg Carbohydrates: 44g Fiber: 6g Sugar: 23g Protein: 5g