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:
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2-3 cups fresh blueberries (washed and dried)
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2 cups chopped apples (cored, washed and dried) 2 tablespoons tapioca starch
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3 tablespoons coconut sugar
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2 teaspoons lemon juice
For crisp topping:
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1 cup oat flour (gluten-free, as needed)
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1 cup old fashioned rolled oats (gluten-free, as needed) 1/2 cup chopped coconut flakes
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1/2 softened coconut oil
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1.5 tablespoons coconut sugar
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4 tablespoons of brown flax seeds
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1 teaspoon ground cinnamon
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1/2-1 teaspoon vanilla extract
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1/4 cup maple syrup
directions
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Preheat the oven to 350F/175C and coat 9x9” baking pan or 8x8” glass baking dish with coconut oil.
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In a large bowl, combine and toss blueberries, apples, tapioca starch, coconut sugar, and lemon juice. Spread into baking pan in an even layer.
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Combine oat flour, rolled oats, coconut flakes, coconut oil, coconut sugar, cinnamon, vanilla extract, and maple syrup. Mix with a fork until well combined.
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Fold in brown flax seeds until just combined.
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Spread crisp topping over the blueberry apple filling in an even layer.
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Bake in the oven for 30-40 minutes or golden brown.
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Remove from oven and allow it to cool for 10 minutes.
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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!