Healthy Blueberry Breakfast Crisp makes a healthy and satisfying breakfast. With juicy blueberries, and a naturally sweetened, vegan, and gluten-free streusel topping. Perfect served with a dollop of yogurt.
Winter felt long this year with Covid-19. Not only is the weather cooler so you can’t enjoy the outdoors as much, but with the pandemic, a lot of things were closed down and there weren’t many activities. I am happy that spring is here! We were busy doing yard work this week. The weather has been nice so all my neighbors have been out doing yard work too. It feels like everyone is coming out of hibernation and getting outside. The first flowers that come up after a long winter are always so bright and welcoming.
I mostly eat eggs for breakfast but have loved mixing this blueberry crisp into my breakfast routine. I love that you can use either fresh or frozen blueberries in this recipe and blueberries are available year-round. It’s gluten-free and naturally sweetened with just a touch of maple syrup. And you can use either vegan or regular butter in this recipe.
You can always eat this crisp as a healthier dessert with ice cream.
Ingredients in Healthy Blueberry Crisp
Either fresh or frozen blueberries may be used. If using frozen, keep frozen when baking (do not thaw first).
How to Make Healthy Blueberry Crisp
- Pour blueberries into the prepared baking dish.
- In a medium bowl, mix the oats, flour, cinnamon, and salt. Pour in the maple syrup and mix to combine.
- Cut in cubed butter using a pastry cutter or 2 knives.
- Sprinkle the mixture over the blueberries. Bake for 25 minutes or until golden on top.
Tips/ Variations
- Test the blueberries to see how tart they are before baking. If they are more on the tart side than sweet, add another tablespoon of maple syrup.
- Add nuts or coconut if desired.
More Healthy Breakfast Ideas
Healthy Blueberry Breakfast Crisp
Equipment
- 2 quart baking dish
- medium mixing bowl
- pastry cutter or 2 knives
Ingredients
- 3 cups fresh blueberries or frozen
- 1 cup rolled oats
- ½ cup almond flour
- 1 tsp cinnamon
- ¼ tsp salt
- 2 tbsp pure maple syrup
- 6 tbsp vegan butter, cold, cubed or regular unsalted butter
Instructions
- Preheat oven to 375°F.Spray baking dish with nonstick cooking spray.Pour blueberries into the baking dish and spread them in an even layer.
- In a medium bowl, mix the oats, flour, cinnamon, and salt.Pour in the maple syrup and mix to combine.Cut in the cubed butter using a pastry cutter or 2 knives until crumbled.
- Sprinkle the mixture over the blueberries.Bake for 25 minutes or until golden on the top.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
So excited to try! Do you think it’s alright to sub the maple syrup with honey?
Tracy, I think this recipe will taste great using honey instead of maple syrup. Hope you enjoy it!
This blueberry crisp turned out amazing! I made it for Memorial Day and it was a hit with my family. The ingredients are mostly pantry staples, so I only needed to grab blueberries to make it.
The maple syrup tip was helpful. Our blueberries were sweet enough, so I stuck to the recipe’s suggestion. It stored well for the next day when we ate the rest for breakfast!
So glad your family enjoyed the recipe, Lauren! I am happy to hear it stored well and tasted good the next day.