Simple Oat & Pecan Blueberry Crisp

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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


1. Preheat the oven to 350 degrees. Chop the pecans.

2. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl.

3. Add the olive oil and maple syrup and stir until well mixed.

4. Grease a square baking dish (8 x 8 or 9 x 9) and arrange the blueberries in the bottom. Top with the oat mixture.

5. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly.

Bon Appetit!

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