Blueberry Breakfast Crisp
Begin your morning with a burst of sweet, tangy flavor with this irresistible Blueberry Breakfast Crisp. Packed with juicy fresh blueberries and a crumbly, golden oat and almond topping, this easy-to-make recipe is perfect for a cozy breakfast or brunch. Lightly sweetened with brown sugar and a touch of cinnamon, this crisp balances wholesome rolled oats and sliced almonds with the brightness of lemon juice for a refreshing yet indulgent treat. Ready in just 45 minutes, including prep and bake time, it’s a simple yet satisfying dish that can be served warm with a dollop of creamy yogurt or enjoyed on its own. Perfect for breakfast potlucks or lazy weekend mornings, this crowd-pleasing recipe is a delightful way to savor the flavors of summer all year round.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 cups fresh blueberries
- 0.25 cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup old-fashioned rolled oats
- 0.5 cups all-purpose flour
- 0.5 cups sliced almonds
- 0.33 cups brown sugar, packed
- 0.5 teaspoons ground cinnamon
- 0.25 cups unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch square or round baking dish lightly with butter or nonstick spray.
In a large bowl, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Toss until the blueberries are evenly coated and set aside.
In a separate bowl, mix together the rolled oats, flour, sliced almonds, brown sugar, ground cinnamon, and salt.
Add the melted butter and vanilla extract into the oat mixture. Stir until the mixture is crumbly and clumps together slightly when pressed.
Pour the blueberry mixture into the prepared baking dish and spread it out evenly.
Evenly sprinkle the oat crumble topping over the blueberries, ensuring all the fruit is covered.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the blueberries are bubbling around the edges.
Remove from the oven and let the crisp cool for 5-10 minutes before serving. Serve warm on its own or with a dollop of yogurt for a breakfast treat.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 30.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 241 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
