Blueberry Oats Plant-Based Vegan Breakfast Recipe

Healthy Blueberry Crisp Plant-Based Vegan Recipe

Blueberry Oats Breakfast Crisp RecipeDownload

2 servings, 30 Minutes

Vegan, Plant-Based


Ingredients

  1. 1 ½ cup Blueberries (fresh or frozen) 

  2. ¼ tsp Vanilla Extract (organic) 

  3. 1 tsp Tapioca Powder

  4. 1 tbsp Lemon Juice 

  5. 2 tbsp Organic Maple Syrup (divided)

  6. 1 cup Oats (rolled) 

  7. 1 tbsp Almond Flour 

  8. 1 tbsp Hemp Seeds 

  9. 1 tbsp Ground Flax Seeds

  10.  1 tsp Ceylon Cinnamon 

  11. 2 ½ tbsp Coconut Oil (melted)

How To Make

  1. Add to a bowl blueberries, tapioca, vanilla extract, maple syrup and lemon juice. Mix well.

  2. Then add to a baking pan.

  3. In a separate bowl add in oats, almond flour, hemp seeds, flax seeds, cinnamon, maple syrup, and coconut oil. Mix well.

  4. Then add oat mixture over blueberries. Spread oats evenly over blueberries.

  5. Bake on 350 for 30 minutes.

  6. Remove from the oven, let it cool before you enjoy.

Products Used In The Recipe



Organic Blueberries


Flax Seed


Bob's Red Mill Oats

Rolled Oats


Hemp Heart Seeds

Hemp Hearts



vanilla extrac

Vanilla Extract


Tapioca Flour


Almond Flour


Coconut Oil



Ceylon Cinnamon


Lemon


Maple Syrup


White Baking Pan

Baking Pan

Notes

Leftovers

Keeps in the fridge for up to 3 days. The oats will lose their crispness over time.