Blueberry Almond Breakfast Crisp
“Every July I make the same blueberry pie– it’s a favorite mid-summer tradition that I look forward to every year. Lately however, we seem to be eating more than our fair share of dessert, so I thought I’d change things up a bit and turn our summer dessert into a treat worthy of eating for breakfast. The resulting crisp was just what I had wanted- sweet but not too sweet, and with plenty of the almond oat crumble. When served warm from the oven, the blueberries are plump and juicy; if you prefer the filling to be on the thicker side, it sets up a bit more after it’s chilled. We enjoy it both ways.”
Any time I get the opportunity to eat dessert for breakfast I seize it, and this is one you definitely don’t want to let slide by you. This crisp still has that same decadent dessert sweetness, but is “healthified” a bit with the addition of more oats, refined sugar replaced by maple syrup, and coconut oil swapped for butter (although I kept the butter because I love it!). Since it’s breakfast-y, I like to serve mine with a bit of vanilla Greek yogurt on top for a little extra protein and calcium. Yum!