Make this healthy berry crisp (gluten-free and vegan) easily in under 45 minutes. It’s a terrific comforting breakfast for a crowd, or a healthy dessert the WHOLE family will love (especially kids!). Serve with a dollop of coconut whipped cream or yogurt for a delightfully tasty and easy treat.
(This post is created in partnership with Bare Snacks, a brand I love and have been using for over four years!)
Ingredients needed for healthy berry crisp (gluten free + vegan)
- Frozen berries (you can also use fresh and any type of berry you desire!)
- Orange
- Vanilla extract (I HIGHLY recommend you make my homemade Instant Pot vanilla extract)
- Coconut oil
- Gluten-free rolled oats (I like this brand)
- Coconut sugar
- Pure maple syrup
- Cinnamon
- Chia seeds
- Bare Snacks medley pineapple coconut chips (I ALWAYS use this brand for the dried coconut in my crisps and granolas!)
Step by step instructions to make this healthy berry crisp (gluten free + vegan)
Step 1: Lightly grease a 9×12 baking pan with coconut oil. Add frozen berries, orange zest and juice, and vanilla extract. Mix lightly. Set aside.
Step 2: In a medium mixing bowl, add the coconut oil. Melt for 45 seconds in microwave. Remove and add the oats, coconut sugar, maple syrup, chia seeds, cinnamon, dried coconut and pineapple chips, and vanilla extract. Mix with a spoon until all ingredients stick together.
Step 3: Top the berry mixture evenly with the oat crisp topping. Bake on 375 degrees F for 35 minutes.
Step 4: Remove from oven, let rest for 5 minutes, and serve with a dollop of favorite whipped cream or yogurt. I prefer coconut yogurt for a plant-based option, or Greek yogurt since it is full of protein and helps keep me full longer.
Helpful tips for making berry crisp
- You can use any frozen berry mixture. I prefer the triple berry medley of strawberries, blueberries, and raspberries. You can also use fresh berries if you prefer.
- The 1/2 cup measurement for coconut oil is in its solid form. It must be melted to ensure the crisp topping has enough moisture to hold together.
- If you prefer your topping more crunchy, let it bake for another 5 minutes until desired texture.
- I like my crisp to have a granola-like crunchy texture, however, if you prefer a softer texture, swap some of the oats with almond flour. You would use 2 cups oats, and 1 cup almond flour in place of 4 cups of oats.
If you like this recipe, try serving it with these too!
- Easy Baked Frittata Recipe with Spinach
- Easy Banana Overnight Oats
- Healthy Chocolate Banana Blender Muffins
If you’ve tried this health berry crisp recipe, or any other recipe on the blog, please let me know how you liked it in the comments below. I absolutely love hearing from you! You can also FOLLOW ME on Instagram, Pinterest and Facebook, for more nourishing recipes like this, and behind the scenes cooking and holistic wellness tips!
Healthy Berry Crisp (Gluten Free + Vegan)
Equipment
- Bowl
- 9x12 baking pan
- Zester
Ingredients
Berry Filling
- 6 cups mixed berries frozen
- Juice and zest of 1 orange
- 1 tsp vanilla extract
Crisp Topping
- 1/2 cup coconut oil melted
- 3 cups rolled oats gluten-free
- 1/3 cup coconut sugar
- 1/3 cup pure maple syrup
- 1 tsp ground cinnamon
- 2 tbsp chia seeds
- 1 cup dried pineapple and coconut chips Bare Snacks brand
- 1/2 tbsp vanilla extract
Instructions
- Preheat the oven to 375 degrees F.
- Lightly grease a 9x12 baking pan or dish. Add frozen berries to dish. Top with orange zest, juice, and vanilla. Mix lightly with a spoon. Set aside.
- In a medium mixing bowl, add the coconut oil. Melt for 45 seconds in microwave. Remove and add the oats, coconut sugar, maple syrup, chia seeds, cinnamon, dried coconut and pineapple chips, and vanilla extract. Mix with a spoon until all ingredients stick together.
- Top the berry mixture evenly with the oat crisp topping. Bake on 375 degrees F for 35 minutes.
- Remove from oven, let rest for 5 minutes, then serve warm with a dollop of your favorite cream or yogurt. Enjoy!
Notes
- You can use any frozen berry mixture. I prefer the triple berry medley of strawberries, blueberries, and raspberries. You can also use fresh berries if you prefer.
- The 1/2 cup measurement for coconut oil is in its solid form. It must be melted to ensure the crisp topping has enough moisture to hold together.
- If you prefer your topping more crunchy, let it bake for another 5 minutes until desired texture.
- I like my crisp to have a granola-like crunchy texture, however, if you prefer a softer texture, swap some of the oats with almond flour. You would use 2 cups oats, and 1 cup almond flour in place of 3 cups of oats.
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