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 actual, healthy breakfast, I could only queasily poke at my scrambled eggs or oatmeal. Now, 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.
The Breakfast Crisp is the sexy, bedheaded 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 the traditional butter for coconut oil or grassfed 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 used coconut). 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 needs to 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 not endless but, you know, grand in scope. Over the amount 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.
Raspberry Peach Breakfast Crisp Recipe – gluten free, vegan, no refined sugar
2 clamshells (12 oz) fresh raspberries
2 – 3 peaches
1/8 tsp salt
2 tbsp arrowroot powder
1 tsp vanilla extract
1 c 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 FILLING 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. Serves 6.