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Blueberry Breakfast Crisp

This is one of my family favourites, blueberry crumble with perfectly cooked blueberries topped with oats, nuts and seeds. This one is a perfect one for a lazy morning as it takes very little time to prep. This crumble is not too sweet and the natural sweetness of the fruits and the sweet spices like cinnamon add more sweet notes to it.


  • Get creative: Blueberries can be replaced with apples, strawberries, pears, peaches etc

  • Spices: Cloves pair well with apples

  • Cardamom and pistachios to replace almonds and sunflower seeds with pears. Top it with whipped coconut cream and garnish with dried rose petals.

  • Try orange juice instead of lemon juice with peaches

  • Metabolic Balance : Replace lemon juice with lemon zest. This breakfast would be more for phase 3 of the plan. Oats pair well with milk products for the biological value of the protein. This is important during the initial phases of the Metabolic balance plan during the repair and reset.


  • 2 ½ cups Blueberries (fresh or frozen)

  • 2 tbsps Lemon Juice (optional)

  • ½ tsp Vanilla Extract

  • 2 tsps Arrowroot Powder (can be

  • replaced with tapioca flour)

  • 2 tbsps Maple Syrup (divided)

  • 1 cup Oats (rolled)

  • ¼ cup Ground Flax Seed

  • ½ cup Almond Flour

  • ½ tsp Cinnamon

  • ⅓ cup Coconut Oil (melted)

  • 40 grams Almonds (soak them for 4-6

  • hours, rinse and chop them coarsely )

  • 20 grams Sunflower Seeds (soaked for

  • 4-6 hours, rinsed)

  • 2 tbsps Coconut Ice Cream


  1. Preheat oven to 350oF (177oC) and grease a pie plate or baking dish.

  2. In a mixing bowl add the blueberries, lemon juice, vanilla, arrowroot powder and half of the maple syrup. Stir to coat the blueberries evenly. Add the blueberry mixture to the prepared pie plate. Set aside.

  3. In a second mixing bowl, add the oats, ground flax, almond flour, nuts and seeds and cinnamon. Stir to combine.

  4. Whisk the melted coconut oil with the remaining maple syrup and add to the oat mixture stirring until oats are evenly coated.

  5. Spoon the oat mixture over top of the blueberries in the pie plate and smooth into an even layer.

  6. Bake for 40 to 45 minutes until the blueberries are bubbly and the oats are golden brown. (The oats may seem a bit soft but they will crisp up as it cools.)

  7. Remove from oven, let cool and enjoy with a dollop of coconut ice-cream.


Serving Dish Size: Use a 9-inch pie plate or 9 x 9-inch baking dish for 4 servings.

Meal Prep: You can make this breakfast ahead and store in the fridge. Enjoy cold or

reheat before serving. Serve with yogurt for protein.

Leftovers: Keeps in the fridge for up to 3 days. The oats will lose their crispiness


From Suja's Kitchen to your kitchen. Enjoy!

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