Simple Oat & Pecan Blueberry Crisp #dessert #recipes

Simple Oat & Pecan Blueberry Crisp #dessert #recipes

I don't know what that three-time defending occasion is for me other than … this blueberry fresh. So just to rehash that, I'm commending the creation of blueberry fresh (which, FYI, is overflowing with succulent summer products of the soil with an ohmygosh so great delicately cinnamony oat and walnut disintegrate on top that is both entire grain and refined sugar free) by making the blueberry fresh over and over and once more, and having the scraps for breakfast.

That is sane, correct? Blueberry fresh merits more blueberry fresh. Additional fixing. Sprinkled with a coconut-icing thing. It sounds good to my foodlover mind.

Basic Oat and Blueberry Crisp – refined sugar free and made with entire grains. Warm, succulent blueberries with a tasty disintegrated beating.

Simple Oat & Pecan Blueberry Crisp #dessert #recipes #baking #glutenfree #easy

  • 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

  1. Preheat the oven to 350 degrees. Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl. Add the olive oil and maple syrup and stir until well mixed. GOOD LUCK NOT EATING THE WHOLE THING RIGHT HERE AND NOW.
  2. Grease a square baking dish (8×8 or 9×9) and arrange the blueberries in the bottom. Top with the oat mixture. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly. If you want, you can top with additional flaked coconut and return to the oven for another 5 minutes just for some decorative toasted coconut on top.

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