Healthy Berry Crisp (Gluten Free + Vegan)

angled shot of finished berry crisp in metal baking pan

Healthy Berry Crisp (Gluten Free + Vegan)

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.

Course Breakfast

Cuisine American

Keyword berry crisp, berry crisp gluten free, healthy berry crisp

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings

Calories 362kcal

Author Abbey Rodriguez

Cost 15

Equipment

Bowl
9x12 baking pan
Zester

Ingredients

Berry Filling

6 cups mixed berries frozen
Juice and zest of 1 orange
1 teaspoon vanilla extract

Crisp Topping

½ cup coconut oil melted
3 cups rolled oats gluten-free
⅓ cup coconut sugar
⅓ cup pure maple syrup
1 teaspoon ground cinnamon
2 tablespoon chia seeds
1 cup dried pineapple and coconut chips Bare Snacks brand
½ tablespoon 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 ½ 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.

Nutrition