Simple Oat & Pecan Blueberry Crisp

• Vegetarian
• Gluten free

• Produce

  • 4 cups Blueberries

• Breakfast Foods

  • 1 cup Rolled oats

• Condiments

  • 1/3 cup Maple syrup or raw honey, real

• Baking & Spices

  • 1/2 cup Almond meal
  • 1/4 tsp Cinnamon
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3/8 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Coconut, flaked unsweetened
  • 1 cup Pecan

Found on pinchofyum.com

Description

Ingredients

• 1 cup rolled oats
• 1 cup pecan halves (about ¾ cup chopped)
• ½ cup almond meal
• ½ cup flaked coconut (unsweetened, preferably!)
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ cup + 2 tablespoons olive oil
• ⅓ cup real maple syrup or raw honey
• 4 cups blueberries

Directions

• Preheat the oven to 350 degrees. Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl. Add the olive oil and maple syrup and stir until well mixed. GOOD LUCK NOT EATING THE WHOLE THING RIGHT HERE AND NOW.
• Grease a square baking dish (8x8 or 9x9) and arrange the blueberries in the bottom. Top with the oat mixture. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly. If you want, you can top with additional flaked coconut and return to the oven for another 5 minutes just for some decorative toasted coconut on top.