Blueberry-Almond Crisp

Three blue bowls containing granola topped with sliced almonds and dried fruit sit on a white surface. Two spoons lie next to them on a blue napkin. To the left, a tray with more granola and an empty glass are visible, reminding one of blueberry crisp. A striped cloth rests on the right. MyFitnessPal Blog

Shake up your morning bowl of oatmeal with this oat and blueberry crisp or save this for dessert. Bubbly baked blueberries are topped with a not-too-sweet oat and almond topping for a warming bowl of comfort. It stores and reheats well, so you can savor it all week.

Active time: 10 minutes | Total time: 40 minutes

Blueberry-Almond Crisp

Ingredients

Cooking spray
2 cups (280g) blueberries (fresh or frozen)
1 1/2 tsp cinnamon, divided
1 tsp lemon zest, finely grated
1 1/2 cups (144g) rolled oats
1/3 cup (64g) coconut sugar (or brown sugar)
1/4 cup (26g) flaxseeds, ground
1 tsp baking powder
1/2 tsp salt
1/2 cup (122g) 2% milk or unsweetened non-dairy milk
1/4 cup (54g) canola or avocado oil
1 large egg, beaten
1/4 cup (25g) sliced almonds

Directions

Preheat the oven to 350°F (177°C). Spray an 8-inch (20-by-20-cm) square baking dish with cooking spray. Put the blueberries, 1 tsp of the cinnamon, and lemon zest in the baking dish and toss to combine. Spread in an even layer in the baking dish.

In a medium bowl, combine the remaining cinnamon, oats, coconut sugar, flaxseeds, baking powder and salt. Add the milk and coconut oil and stir to combine. Add the egg and stir until fully incorporated. Spoon evenly over the fruit mixture in the pan and bake until the top begins to brown and the berries bubble around the edges of the pan, 25 minutes.

Sprinkle the almonds over the top and continue to bake until they are golden brown, about 5 minutes. Serve warm.

Store leftovers in the refrigerator in the pan they were baked in, covered, for up to five days. Reheat in the microwave on high until hot, about 2 minutes.

Serves: 6 | Serving Size: 3/4 cup

Nutrition (per serving): Calories: 328; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 4g; Cholesterol: 36mg; Sodium: 298mg; Carbohydrate: 37g; Dietary Fiber: 6g; Sugar: 17g; Protein: 7g

Nutrition Bonus: Potassium: 261mg; Iron: 11%; Vitamin A: 2%; Vitamin C: 8%; Calcium: 13%

Originally published August 9, 2020; Updated July 2026

The post Blueberry-Almond Crisp appeared first on MyFitnessPal Blog.

from MyFitnessPal Blog https://ift.tt/d4QZJXU
via IFTTT