Simple Oat & Pecan Blueberry Crisp

Simple Oat & Pecan Blueberry Crisp



  • 1 cup rolled oats
  • 1 cup pecan halves (about ¾ cup chopped)
  • ½ cup almond meal
  • ½ cup flaked unsweetened coconut
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 tablespoons olive oil
  • ¼ cup water
  • ⅓ cup real maple syrup or raw honey
  • 4 cups blueberries


  1. Preheat the oven to 350 degrees. Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl. Add the olive oil, water and maple syrup and stir until well mixed.
  2. Grease a square baking dish (8×8 or 9×9) and arrange the blueberries in the bottom. Top with the oat mixture. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly. If you want, you can top with additional flaked coconut and return to the oven for another 5 minutes just for some decorative toasted coconut on top.

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