This gluten free breakfast crisp recipe lays bare a fundamental truth about me – I’ve long been a fan of breakfast for dessert.
In the early years of my life, this often meant sneaking into the Halloween candy stash my mom kept on top of the fridge and helping myself to enough mini-Snickers and stale Jujubes that when my mom inevitably tried to feed me an actual, healthy breakfast, I could only queasily poke at my scrambled eggs or oatmeal.
Now, in my later years, I’m all about reinventing breakfast to make it into something delectable and delicious – something you look forward to waking up and eating. Allow me to introduce: the Breakfast Crisp.
This Gluten Free Breakfast Crisp is the sexy, redheaded cousin of the more traditional dessert crisp. Because here’s the thing about a crisp: it’s already using so many breakfast ingredients!
Oatmeal? Check. Fruit? Check.
This version swaps out traditional butter for coconut oil or grass-fed butter and uses less of it. It trades gluten-filled, empty white flour for protein and good fat filled almond meal. Brown sugar becomes low-glycemic coconut sugar, and this recipe uses far less of it than a traditional crisp. Make it “a la mode” by topping it with your favorite yogurt (I use a coconut yogurt normally). In summary – complex carbs, protein, good fats, antioxidants: what more could you want in a breakfast?
And you guys: the flavor! The fruit is goos (is that a word? It should be) together, and is lusciously sweet with only its own natural sugars, while the topping adds a delectable crunch (I’m all about that crunch, about that crunch, not mushy…)
It works with basically any fruit, so feel free to switch out the raspberries and peaches for your favorites: cherries, blueberries, nectarines, apples… the possibilities are endless (or if not endless, you know, grand in scope. Certainly more than you can count on one hand, certainly). It’s equally good served warm or cold, so make a big batch and eat it all week. You deserve it.Print
- 2 clamshells (12 oz) fresh raspberries
- 2 – 3 peaches
- 1/8 tsp salt
- 2 tbsp arrowroot powder
- 1 tsp vanilla extract
- 1 cup oats
- 1/2 c almond meal
- 3 tbsp coconut sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
- 5 tbsp butter or coconut oil, melted
- Preheat oven to 350 degrees.
- Toss together Filing Ingredients until fruit is well coated, then spread evenly in 8″ round pie pan.
- Mix together Topping Ingredients until crumbly, then spoon over fruit filling.
- Bake 30 – 40 min, or until top is golden brown.
- Serve warm or cold with a scoop of your favorite yogurt.