The Comforting Oat and Pecan Blueberry Crisp
13 Nov 2015
Every other week, Nikita heads to the kitchen to test out recipes we think the mang’Oh community will love. As a twist on the usual healthy fare, our recipes are usually sweet treats that incorporate an abundance of fruits, veggies, whole grains and nuts. We believe that “real food” treats eaten in moderation can add some fun and variation to a healthy, plant-based diet. We hope you’ll try them out and let us know what you think!
I wanted to test out a dessert recipe for a friend who is diabetic. I found this recipe and substituted the honey for xylitol syrup ( you need to use a bit more of the syrup because it is not as sweet as honey). This dessert is great because it is not too sweet and the warm blueberries are just the best! Besides the warm blueberries being comforting and delicious, they also low in calories and high in nutrients. The rest of the ingredients are some of my favorites like coconut which not only promotes weight loss but also helps to support your immune system.
1 cup rolled oats
1 cup pecans (chopped
½ cup almond meal
½ cup flaked coconut (unsweetened, preferably!)
¼ teaspoon salt
¼ teaspoon cinnamon
¼ cup + 2 tablespoons olive oil
⅓ cup real maple syrup or raw honey / xylitol syrup
4 cups blueberries
- Turn on the oven to 350 degrees Fahrenheit / 180 degrees Celsius.
- Combine the oats, chopped pecans, almond meal, coconut, salt, and cinnamon in a large bowl.
- Add the olive oil and maple syrup and stir until well mixed. ( taste and add some more honey if you like it sweeter)
- Grease your ramekins 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.
This recipe is inspired by Pinch of yum