This easy healthy blueberry crisp is so versatile! It works equally well for dessert and breakfast. It’s loaded with fresh blueberries and topped with rolled oats, pumpkin seeds, chopped pecans and maple syrup for a natural sweetener.
About this healthy blueberry crisp
This isn’t your mom’s blueberry crisp. Copious amounts of melted butter, mixed with an excessive amount of brown sugar and flour? Not in this crisp, friends.
What isn’t absent?
Sweet, satisfying, dessert-status taste, thanks to loads of fresh blueberries, lightly bathed in cinnamon, maple and a touch of bright, balancing lemon. Topping them off? A crunchy blend of large rolled oats, chopped pecans, and pumpkin seeds, mixed together with coconut oil, maple syrup, and kosher salt.
How you should eat this healthy blueberry crisp
- For breakfast—hello delicious, nutritious morning start that the kids will love.
- Guilt-free snack time—yes, please.
- Post dinner dessert (with or without a scoop of melty vanilla ice cream).
- Whenever. You. Want. Because this guy is full of feel-good, tasty things.
How to make this easy blueberry crisp
- Grab a 9-inch round or square baking dish—I used a 9-inch round deep pie dish—and toss in the washed (and patted dry) blueberries.
- Mix the berries with maple syrup, cinnamon, lemon juice, lemon zest and a pinch of kosher salt.
- In a mixing bowl, combine melted coconut oil with maple and salt. Add in oats, pecans and pumpkin seeds and toss until well coated.
- Pour the oat mixture over top of the blueberries and spread out evenly, packing them down slightly.
- Pop into a 350-degree oven and bake for 30 minutes or until bubbly and golden.
- Serve it up with Greek yogurt or a scoop of vanilla ice cream.
So much yumminess.
If you give this healthy blueberry crisp a try, please let me know in the comments below and share your rating! I love to hear from you!
Easy, Healthy Blueberry Crisp
- 2 pints fresh blueberries (~4 cups) washed and patted dry
- 1 tbsp pure maple syrup
- 1/2 tsp cinnamon
- juice of half a lemon
- 1 tsp lemon zest
- pinch of kosher salt
- 1 1/2 cups large rolled oats
- 1 cup chopped pecans sub chopped almonds
- 1/2 cup pumpkin seeds (roasted or raw)
- 2 tbsp coconut oil (melted)
- 2 tbsp maple syrup
- 1/2 tsp kosher salt
- Preheat oven to 350 degrees.
- In a 9-inch baking dish (round or square), combine blueberries, maple, salt, cinnamon, lemon, and zest.
- In a medium-sized bowl, mix melted coconut oil, maple syrup, and salt. Stir in rolled oats, chopped pecans, and pumpkin seeds, and stir until well combined.
- Pour oat mixture over top of the blueberries and spread evenly, packing slightly.
- Bake at 350 for 30 minutes or until bubbling and golden.
- Serve with vanilla ice cream for dessert or Greek yogurt for breakfast.