Breakfast Blueberry Crisp with Spiced Oat Topping
Blueberries are known to be a superfood, loaded with nutrients our bodies need for optimal health. They support pitta dosha since they have an astringent taste, and are a good source of fiber and vitamin C.
Description
Good for vata and pitta doshas; kapha dosha in moderation.
Ingredients
- 2 tsp coconut oil or ghee* (to grease a 9 inch pie plate)
- 1/2 cup rolled oats + 1/2 tsp cinnamon (to sprinkle on the bottom)
- 2 lbs fresh blueberries
- 1 Tbsp sugar (coconut sugar or sucanat are good options)
- 1/2 tsp ground cinnamon
- 1 tsp lemon zest
- 1/2 tsp real vanilla extract
- 2 cups rolled oats
- 2-3 Tbs melted coconut oil or ghee*
- 2 Tbsp sugar (coconut sugar or sucanat are good options)
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ginger powder
- 1/4 tsp ground nutmeg
- pinch salt
- 1 tsp real vanilla extract
- 2 tsp lemon zest
- 1/4 cup raw sunflower seeds (chopped (optional))
For the pie plate
Blueberry filling
Spiced oat topping
Instructions
- 1 Preheat oven to 375 F.
- 2
Grease a 9 inch pie plate with oil, then sprinkle the oats and cinnamon over the bottom.- 3
In a medium bowl, gently fold the sugar, cinnamon, lemon zest, and vanilla into the blueberries. Add to the pie plate.- 4
In another bowl, mix the oats, oil, spices, salt, vanilla, lemon zest and sunflower seeds well.- 5
Place the topping on top of the blueberries.- 6
Cover the pie plate with another pie plate or foil. Bake for 30 minutes covered.- 7
Uncover and bake for another 15-20 minutes until the spiced oat topping is lightly golden brown. Let sit for 5 minutes. Enjoy!Note- *For a vegan version, use coconut oil.
Thank you and if you enjoyed this recipe, I'd love for you to share it with your friends!
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