Blueberry Oatmeal Crisp
This recipe can be a breakfast or dessert and is easy to make, store and transport. I have a sweet tooth and I found that many plant-based desserts contain oil and refined sugar. I created this recipe so that I could enjoy something sweet and nutritious. My clients who have tried it, love it. Puréed dates have become my sweetener of choice in baking! The steps seem lengthy because I provide very detailed directions but it is truly quite simple and uses whole foods, is oil-free and has no added sugar except a tiny amount of molasses.
Blueberry Mixture (middle layer)
Oat Mixture (top layer)
- Preheat oven to 350 degrees F and line an 8×8 baking dish with parchment paper.
- Combine dry ingredients.
- Add wet ingredients to dry. Mix well and pour in dish on top of parchment paper.
- Mixture will set and stiffen a little while you prep the rest of the dish.
- Soak dates in 1 cup hot water for at least 1 hour to soften.
- Remove pits from dates and purée dates with 1/2 cup of soaking water in a food processor or blender.
- Save remaining date water.
- Set aside ⅔ of the date purée.
- Combine ⅔ of the date purée with the berries and vanilla.
- Begin heating this mixture in a saucepan over medium heat.
- Add starch to 2 tbsp plain water and mix until smooth.
- Add starch mixture to apple mixture and increase heat so a gentle boil begins. Cook for another 2 minutes stirring often. The starch will begin to make the mixture into a thicker gel. Turn off heat after 2 minutes.
- Pour mixture on top of bottom layer in baking dish.
- Combine rolled oats with flour, remaining date purée, cinnamon, salt and remaining date water. Add more water if all oat flakes aren’t moist and add stevia to taste if more sweetness if needed.
- Spread oat mixture on top of apple/berry mixture and bake for 28 minutes.
- After 20 minutes place in the fridge so its sets. Eat room temp or cold.