A delicious way to start the day — or end it! And I imagine it would be a fantastic heathy dessert as well.
This is a quick and easy post-workout recipe – full of healthy fats and a variety of carbs to help refuel your glycogen stores. And I plan to play with it, to try adding in even more protein. I have used plant-based protein powders in the past with baking. Maybe try that instead of almond flour, or add a plain collagen protein mixed in with the thawed berries.
Additional versatility: You could swap out the frozen fruit, or the nut type. Add ginger or other spices as well! Mango, ginger? Strawberry mint? The possibilities seem endless!
On a side note, I did mix in 1 scoop of plain Vital Proteins Collagen Peptides into my serving today, and stirred it into the mix. Fantastic! No change in the taste or texture, but a beautiful extra 10g joint-healing protein in my breakfast. I still need to try mixing it in at the beginning, and seeing how it cooks. But I imagine wonderfully!
As the recipe stands, it contains:
- 8 servings
- 500 cal
- 7g protein
- 31g carb
- 36g fat
- 6g fiber
Baked Blueberry Crisp
Ingredients
- 5 cups frozen blueberries, thawed
- 1 1/2 cups rolled oats, Gluten-Free
- 1 1/4 cups chopped pecans or walnuts
- 3/4 cup almond flour
- 3/4 cup coconut flakes (no added sugars)
- 1/4 tsp salt
- 1 tsp cinnamon or to taste
- 1/3 cup avocado oil
- 1/2 cup real maple syrup
Directions
- Thaw blueberries beforehand
- Preheat over to 350 F
- Spray 8″x12″ baking dish with coconut baking spray or a little extra oil
- Spread blueberries into dish
- In separate bowl, combine remaining ingredients and mix into a crumble
- Top the blueberries with the mix
- Bake for 25-35 minutes until top is golden brown and firm. Can turn on the broiler for last 3 minutes if desired for a little extra crisp.
- Enjoy!