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Recipes » Desserts » Blueberry Oatmeal Crisp
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Blueberry Oatmeal Crisp Recipe

What You'll Need


CRUST INGREDIENTS

¾ cup oat flour (grind rolled oats in a coffee grinder)

¼ cup rolled oats

1 Tbsp flaxseed meal

1 tsp baking powder

¾ cup water

2 tsp molasses

A dash of sea salt

FILLING INGREDIENTS

2 cups frozen blueberries

10 medium-large dates, pitted

2 tsp vanilla extract

2 ½ Tbsp arrowroot or potato starch

1 cup hot water

TOP LAYER INGREDIENTS

1 cup rolled oats

⅓ cup oat flour

1 ½ tsp cinnamon

A dash of sea salt


How to Make It


CRUST PREPARATION

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.

FILLING PREPARATION

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 PREPARATION

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.

Copyright 2020 Center for Nutrition Studies. All rights reserved.

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