Springtime Strawberry Crisp

This morning was chilly after all the rain yesterday, so I decided to make something warm for breakfast.  With some strawberries that needed to be used, strawberry crisp seemed like the answer.

I started with about a cup of fresh strawberries, sliced, ready to go into an oven-proof dish.

I wanted to make sure they didn’t get too watery when baked, so I added 1 tablespoon of chia seeds with the strawberries. They also add a nice boost of protein, fiber and omega-3 fatty acids to the dish.

For the topping, I combined 1/2 cup of rolled oats, 1 tablespoon of date sugar, a dash of cinnamon, a dash of nutmeg, and about 1 1/2 tablespoons of sliced brazil nuts. I wanted the topping to get a little crispy, so I added a small amount of coconut oil, about 1 1/2 teaspoons.

Before and after baking for about 25 minutes in the oven.  The strawberries can be replaced with any fruit, fresh or frozen. If using frozen fruit, the baking time could be up to 30-40 minutes, depending on the size of the dish.

After cooling for about 10 minutes, I topped this creation with a couple of tablespoons of plain, unsweetened soy yogurt.  Yum!

This was not a sweet dish, with only a tablespoon of added sugar.  That’s how I know it was breakfast and not dessert :-).

Advertisements

One thought on “Springtime Strawberry Crisp

  1. I love this! It looks so delicious and I’d never think to use strawberries… I always eat them too fast to get them into an oven!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s