This warm and cozy breakfast is crowd-pleaser. It includes brain-boosting wild blueberries, whole grain oats, heart-healthy olive oil, and warm holiday spices like cinnamon and nutmeg. Once you try it and you see how easy it is to make, it’ll be easy to swap in different season fruit and play around with the topping, too.
Ingredients
For the topping:
½ cup organic rolled oats
½ cup Bob’s Red Mill whole wheat pastry flour
¼ cup Swerve granulated “sugar”
¼ cup almond slivers
¼ cup raw pistachios, coarsely chopped
1 tablespoon unsweetened organic coconut chips
1 teaspoon cinnamon
½ teaspoon cardamom
¼ teaspoon nutmeg
Generous pinch of salt
¼ cup olive oil
For the filling:
1 16-oz bag of frozen wild blueberries (about 3.5 cups)
2 oz dried mission figs (about ⅓ cup lightly packed, or 10-12 small and medium figs), coarsely chopped
1 tablespoon arrowroot powder
1 lemon, zest from the whole lemon, juice from half the lemon
1 tsp Watkins baking vanilla extract
¼ cup balsamic vinegar
Pinch of salt
Instructions
Preheat the oven to 350F.
Make the topping. In a medium mixing bowl, combine all ingredients except the olive oil. Stir until evenly combined. Add in the olive oil and combine until moistened.
Make the filling. In another medium mixing bowl, combine the blueberries, figs, arrowroot powder, lemon zest, lemon juice, vanilla extract, balsamic vinegar, and salt. Stir until well combined.
Lightly grease a 9-inch diameter baking dish with olive oil or butter. Add the filling. Add topping evenly over the filling.
Bake for 30 minutes. Fruit should be bubbling and topping should be browned. If not, let cook another 5 minutes and check again. Remove from oven and let rest for 10 minutes before serving.It’s tasty all on it’s own, but it’d be just as good with a side of yogurt like Siggi’s new lactose-free yogurt.
Recipe by MIND Diet Meals at https://minddietmeals.com/?p=628