Blueberry Granola Crisp

Moist, lightly sweet, and berry delicious! Bring this crisp to a barbecue, winter holiday party, or make to enjoy after brunch. Try with Coconut Whipped Cream (see recipe in this chapter) or with lactose-free, wheat-free ice cream!

Ingredients

Serves 8

3 cups fresh blueberries

1 tablespoon cornstarch

21⁄2 cups gluten-free rolled oats

2⁄3 cup melted coconut oil

1 cup brown rice flour

1⁄3 cup turbinado sugar

1⁄4 cup chopped macadamia nuts

1⁄4 cup chopped walnuts

1 teaspoon ground cinnamon

1⁄2 teaspoon ground ginger

1⁄4 teaspoon ground nutmeg

1. Preheat oven to 350°F.
2. In a 9" × 13" baking dish, combine blueberries and cornstarch. Mix well. Set aside.
3. In a large mixing bowl, mix together remaining ingredients until well combined. Spread mixture evenly over blueberries.
4. Bake 50–60 minutes or until top starts to brown. Serve warm.

Per Serving

Calories: 445

Fat: 26g

Protein: 6g

Sodium: 6mg

Fiber: 7g

Carbohydrates: 50g

Sugar: 15g