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Blueberry Chia Oat Crumble

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< 1 min read
Summary

It’s no secret that blueberries are chock-full of antioxidants. In fact, eating a cup a day might be good for your mental health! Enjoy this fun way to boost your blueberry intake, while getting a hefty dose of mood-supporting omega 3’s from the chia seeds. This crumble is delicious for breakfast, as a snack or as a sweet treat after a meal.

Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins

Ingredients

Bottom Layer
 2 tbsp chia seeds
 4 tbsp water
 2 cups blueberries (fresh or frozen)
 1 large organic lemon (juice of ½ [save the other ½ for top layer])
 1 tbsp pure maple syrup
 1 tsp vanilla extract
Top Layer
 ½ cup almond meal
 ¼ cup plant-based milk
 ½ cup organic rolled oats
 1 tsp baking soda
 1 large organic lemon (juice of ½ lemon)
 1 tbsp organic lemon zest (from the lemon above)
 1 dash salt (optional)
Topping
 1 tbsp coconut sugar
 1 tsp ground cinnamon
 1 tbsp water

Directions

1

Preheat the oven to 375F.

2

In a small bowl, add chia seeds and water. Stir and set aside while you prepare the blueberries. (Let sit for about 5 minutes.)

3

In a medium-size bowl, combine the blueberries, maple syrup, lemon, and vanilla. Toss well.

4

Add the chia seeds and toss again, so they coat the blueberries. With a spatula, transfer into a pie dish.

5

To prepare the topping, in a medium-size bowl, combine the almond meal and milk.

6

Stir in the oats, lemon juice, lemon zest, baking soda, and a dash of salt if you’re using it.

7

Spread topping mixture on top of the blueberries evenly.

8

Bake for 35 minutes.

9

Meanwhile, combine the coconut sugar, cinnamon, and water to create a slurry.

10

Once the blueberry crisp is finished baking, spoon the cinnamon mixture on top.

Chef's Notes

Consideration When Baking
I used a glass pie dish and the blueberries did not stick to the bottom. Depending on your cookware, you may need a little oil to coat the bottom of the dish before baking to prevent them from sticking.

Substitutions
Use any fruit you have on hand! Peaches, strawberries, and blackberries are all great choices.

Sugar-free: use orange or pineapple juice in place of maple syrup and omit the coconut sugar from the topping.

In place of coconut sugar, try date sugar or another light touch of maple syrup followed by a sprinkle of cinnamon.

Substitute flax meal for almond meal.

Ingredients

Bottom Layer
 2 tbsp chia seeds
 4 tbsp water
 2 cups blueberries (fresh or frozen)
 1 large organic lemon (juice of ½ [save the other ½ for top layer])
 1 tbsp pure maple syrup
 1 tsp vanilla extract
Top Layer
 ½ cup almond meal
 ¼ cup plant-based milk
 ½ cup organic rolled oats
 1 tsp baking soda
 1 large organic lemon (juice of ½ lemon)
 1 tbsp organic lemon zest (from the lemon above)
 1 dash salt (optional)
Topping
 1 tbsp coconut sugar
 1 tsp ground cinnamon
 1 tbsp water

Directions

1

Preheat the oven to 375F.

2

In a small bowl, add chia seeds and water. Stir and set aside while you prepare the blueberries. (Let sit for about 5 minutes.)

3

In a medium-size bowl, combine the blueberries, maple syrup, lemon, and vanilla. Toss well.

4

Add the chia seeds and toss again, so they coat the blueberries. With a spatula, transfer into a pie dish.

5

To prepare the topping, in a medium-size bowl, combine the almond meal and milk.

6

Stir in the oats, lemon juice, lemon zest, baking soda, and a dash of salt if you’re using it.

7

Spread topping mixture on top of the blueberries evenly.

8

Bake for 35 minutes.

9

Meanwhile, combine the coconut sugar, cinnamon, and water to create a slurry.

10

Once the blueberry crisp is finished baking, spoon the cinnamon mixture on top.

Blueberry Chia Oat Crumble