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breakfast blueberry apple crisp

I absolutely love baked goods, especially since I can have them for breakfast or dessert!

For days that I’m not having smoothies for breakfast, I usually reach for something wholesome like overnight oats or oatmeal. I recently starting eating brown flax seeds, so I figured that it would be a great addition to the topping to add more protein and nutrients to this dish. I think it turned out delicious and it was also quite filling! Here’s the recipe if you want to give it a try! You can also substitute for other fruits of your choice.

For blueberry apple filling:
  • 2-3 cups fresh blueberries (washed and dried)
  • 2 cups chopped apples (cored, washed and dried) 2 tablespoons tapioca starch
  • 3 tablespoons coconut sugar
  • 2 teaspoons lemon juice
For crisp topping:
  • 1 cup oat flour (gluten-free, as needed)
  • 1 cup old fashioned rolled oats (gluten-free, as needed) 1/2 cup chopped coconut flakes
  • 1/2 softened coconut oil
  • 1.5 tablespoons coconut sugar
  • 4 tablespoons of brown flax seeds
  • 1 teaspoon ground cinnamon
  • 1/2-1 teaspoon vanilla extract
  • 1/4 cup maple syrup


  1. Preheat the oven to 350F/175C and coat 9x9” baking pan or 8x8” glass baking dish with coconut oil.

  2. In a large bowl, combine and toss blueberries, apples, tapioca starch, coconut sugar, and lemon juice. Spread into baking pan in an even layer.

  3. Combine oat flour, rolled oats, coconut flakes, coconut oil, coconut sugar, cinnamon, vanilla extract, and maple syrup. Mix with a fork until well combined.

  4. Fold in brown flax seeds until just combined.

  5. Spread crisp topping over the blueberry apple filling in an even layer.

  6. Bake in the oven for 30-40 minutes or golden brown.

  7. Remove from oven and allow it to cool for 10 minutes.

  8. Serve warm and enjoy! Feel free to add additional toppings.

Are you a huge fan of baked goods for breakfast too? They’re so yummy, especially when they’re warm! 

Kim Esguerra Topa, RHN

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