Blueberry Banana Crisp

This is a version of one of my favorite recipes I learned from Dr. Fuhrman. I make this very often with all different kinds of fruit combos! I eat this for breakfast, I eat it as a snack and I eat it as dessert! It’s fantastic warm or cold.

I know this is not the best picture, but believe me when you see it live in your own kitchen it is very appetizing! This picture does not do it justice! Don’t let it scare you!  

Ingredients:
1 12-16 oz bag frozen blueberries
2-3  bananas
8oz chopped walnuts or pecans (divided)
2 cups rolled oats (not instant)
Baking cooking spray
2 cups regular or vanilla soy milk
Cinnamon
Vanilla extract (optional)

Directions:

Pre-heat oven to 350 degrees

Pour all of the blueberries into a mixing bowl. Chop bananas into bite size pieces, mix them into the blueberries. Sprinkle with 2 tsp cinnamon. Add in about 1/2 cup of milk, reserving the rest. Mix it all together, put aside. In a separate mixing bowl combine the oats, rest of the milk (it should have a “soupy” consistency). Add another 1-2 tsp  of cinnamon until it has a nice rich color. Add about two dashes of vanilla extract if you have it, and about 3/4 of the walnuts. Mix all together.

Spray baking dish lightly. Place the blueberry mixture into your baking dish. Pour the oat mix on top. Gently fold the oat mixture into the blueberries. Sprinkle rest of walnuts across the top. Bake approx one hour when you can see the juices from the fruit bubbling up on the sides.

Use your own preference and judgment as you add the cinnamon and the nuts. As it bakes and the fruit cooks down, it will add more moisture. There is no real right or wrong, so don’t worry about exact measurements.

Try different fruits and combos such as peaches, blues, raspberries, blackberries, strawberries. Anything  you like! Mixed berries are fantastic in this recipe also.

Suggestions for optional uses: Breakfast, dessert, snack. Hot or cold

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