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–+ servings
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Healthy Breakfast Blueberry Crisp

This delicious healthy blueberry crisp makes an awesome breakfast, feeling indulgent but still packed with antioxidants, low in sugar, and high in fiber! It's a great single-serving (or two-serving) blueberry crisp recipe that can be thrown together in a few minutes, the perfect way to use up those blueberries sitting in your fridge. It can also easily be made gluten-free or vegan if desired.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast Goodies
Servings: 2 servings (can be easily scaled up)

Ingredients

  • 1 + cup of fresh blueberries
  • A drizzle of honey
  • A squeeze of fresh lemon juice
  • 1/2 teaspoon of vanilla extract if not using vanilla protein powder
  • 3/4 teaspoon of cinnamon divided (1/4 + 1/2)
  • 3/4 teaspoon of cornstarch or arrowroot powder
  • 2 tablespoons of old fashioned oats
  • 2 tablespoons of whole wheat flour
  • 1-2 tablespoons of vanilla protein powder optional, otherwise omit
  • 1 tablespoon of brown sugar
  • 2 tablespoons of cold butter cubed (can do 50/50 with olive oil too)

Instructions

  • Divide your blueberries between two large ramekins, or one small baking dish. Use a fork to smoosh the berries (to taste, you can leave some whole, we're just generating some juice).
  • Add the lemon juice, 1/4 teaspoon of cinnamon, vanilla (if using), honey, and cornstarch, and stir everything together.
  • In a small bowl, stir together the oats, flour, protein powder (if using), brown sugar, and the other 1/2 teaspoon of cinnamon. Add the cubed butter and rub together with your fingers until it feels like clumpy sand (I sometimes add a bit extra melted butter or olive oil, to moisten more).
  • Sprinkle the crumbly mixture over the blueberry mixture, fully covering the fruit.
  • Bake for 20-30 minutes, until the fruit juices are bubbling around the sides and the crumble topping looks golden (it should be smelling really good too). Let cool for a few minutes before eating (this can also be made the night before.

Notes

  1. You should be able to use frozen blueberries if desired, but baking time might vary
  2. This should be able to be made gluten-free, just sub oat flour or another of your preference for the small amount of flour in the crumble.