Lightened Up Blueberry Breakfast Crisp

Recipe from NikkiVegan 

Husband-Tested in Alice's Kitchen

Makes 4 servings

I tested this new (to me) breakfast recipe. It looks like dessert, but it’s only sweetened with a very ripe banana and just a touch of maple syrup. The oat topping is held together with almond butter. I served it with some vegan yogurt. I made the topping last night before I went to bed and chilled it in the fridge. This morning the oven preheated while I got dressed. I tossed in the berries (8”x8” pan) and whole wheat flour, dolloped on the topping and popped it in the oven for 45 minutes while I did my morning yoga. This kept me full until lunch. This recipe is a keeper!

Crumble:

1 cup old fashioned oats

1/2 teaspoon cinnamon

1/4 teaspoon kosher or sea salt

1 very ripe banana

1/4 cup almond butter

1/4 cup maple syrup

1-2 handfuls chopped pecans or walnuts

Filling:

12 oz. frozen blueberries

1 Tablespoon flour (I used whole wheat flour.)

Cooking Spray

Preheat the oven to 375F.

Add the oats, cinnamon, and salt to a large mixing bowl. Set aside.

Mash the banana with a fork on a plate. Add the mashed banana to the mixing bowl along with the almond butter and maple syrup. Mix this well and stir in the nuts. Set aside. (You can chill this in the fridge over night.)

Toss the berries with the flour.

Spray a little oil in an 8" X 8" baking dish. Transfer the flour-coated berries to the baking dish.

Top the berries with the oat mixture.

Bake for 45 minutes or until golden brown and bubble around the edges. Make sure you bake it long enough. It should take the full 45 minutes even though it may look done after 30 minutes. You want the top to be crispy.)

To serve, dollop each portion with some plain unsweetened vegan yogurt, a drizzle of almond butter, and/or some fresh fruit, if desired.

Be sure to leave the crisp in the oven for the full baking time. 
It should look golden brown and crisp on the top, just like in this photo.

Nutritional Information from Recipe Calorie Analyzer (1 of 4 servings) 323 calories; 6.3 grams fat; 0.8 saturated fat; 0 mg cholesterol; 120 mg sodium; 61.5 grams carbohydrates; 7.4 grams fiber; 25 grams sugars; 6.8 grams protein; 43 mg calcium; 4 mg iron; 410 grams potassium