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.
9x12 baking pan
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!
- 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.
Calories: 362kcal | Carbohydrates: 52g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Sodium: 16mg | Potassium: 224mg | Fiber: 7g | Sugar: 20g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg