Blueberry Oatmeal Crisp

Yield: 6 servings

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 desserts contain oil and refined sugar. I created this recipe so that I could enjoy something sweet AND healthy.




Top layer



  1. Preheat oven to 350 degrees F and line an 8×8 baking dish with parchment paper.
  2. Combine oat flour, oats, flaxseed meal, baking powder and salt.
  3. Add water and molasses. Mix well and pour in dish on top of parchment paper.
  4. Mixture will set and stiffen a little while you prep the rest of the dish.


  1. Soak dates in 1 cup hot water for at least 1 hour to soften.
  2. Purée dates with 1/2 cup of soaking water in a food processor or blender. Save remaining date water.
  3. Take ⅔ of the date puré and mix with the berries and vanilla.
  4. Place in saucepan and heat over medium heat.
  5. Add starch to 2 tbsp water and mix until smooth.
  6. Add starch mixture to berry mixture and increase heat so a gentle boil begins. Cook for another 2 minutes stirring often. The starch will begin to thicken the mixture. Turn off heat after 2 minutes.
  7. Pour blueberries on top of bottom layer in baking dish.

Top Layer

  1. Combine rolled oats with flour, remaining date purée, cinnamon, salt and remaining date water. Add more water if all oat flakes aren’t moist.
  2. Spread oat mixture on top of berry mixture and bake for 30 minutes.
  3. Refrigerate at least 1 hour after cooling to set the filling. Eat room temp or cold.

Kayla Gorrell is a certified health coach who is very passionate about the role a whole-foods, plant-based diet plays in one's overall well being. She is a Plant-Based Nutrition Certificate graduate. Her mission is to empower each of her clients to find their healthiest and happiest self.
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