BEST BLUEBERRY CRISP (with OATS) | easy, healthy recipe!

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TIMESTAMPS
0:00 Intro
0:25 Sponsor
2:15 Prepping the blueberry crisp filling
5:15 Prepping the blueberry crisp oatmeal topping
6:55 Assembling the blueberry crisp
7:36 Baking the blueberry crisp
8:07 Making the Maple Vanilla Greek yogurt
9:54 Serving the crisp
10:31 Outro

BLUEBERRY CRISP RECIPE
5-6 cups blueberries
1 teaspoon lemon zest (zest from one lemon)
2 tablespoons lemon juice
1.5 tablespoons arrowroot (or cornstarch)
1 cup gluten-free rolled oats
1/2 cup almond flour
1/3 cup roasted almonds, chopped
1/4 cup maple syrup
1/4 cup melted coconut oil (can also use butter)
1 teaspoon cinnamon
1/2 teaspoon kosher salt

Maple Vanilla Yogurt
1.5 cups non-fat Greek yogurt
1.5 tablespoons maple syrup
1.5 teaspoons vanilla bean paste

INSTRUCTIONS
Preheat your oven to 350°F. Give the blueberries a good rinse, then quickly sort through them, removing any stems or any berries that are soft or mushy.

Add the blueberries to a 9×9-inch baking dish, then toss them with the lemon zest, lemon juice, and arrowroot until the berries are lightly coated.

In a separate bowl, combine the rolled oats, almond flour, chopped almonds, maple syrup, melted coconut oil, cinnamon, and salt. Stir until everything is evenly combined.

Dollop the crisp topping over the blueberries, then gently spread it into an even layer to cover the berries.

Bake for 50 minutes or until the top is golden brown and the blueberries are hot and bubbly around the edges of the pan.

Cool for 15-20 minutes, then scoop into your favorite bowl. Top with maple vanilla yogurt (see below!) or your favorite ice cream and enjoy!

Maple Vanilla Yogurt (for topping)
Combine Greek yogurt, vanilla bean, pasta, and maple syrup in a medium bowl, mix well.
Notes

NUTRITION per serving (recipe makes 6 servings, includes yogurt topping):
Calories: 369 | Carbohydrates: 44g | Protein: 11g | Fat: 19g | Fiber: 6g | Sugar: 27g

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