I often times forget about this recipe because of its natural simplicity. The simple ingredients make for an outstanding taste that leave you feeling light, fresh and ready to tackle the day. Being a wife who loves to cook, I think I constantly have to outshine myself when I am cooking, looking at different recipe books every day. This should not be your motive to cook. Cooking should be fun, relaxing, and a time to enjoy the in-the-moment-messy-kitchens. The best recipes are the ones we use time after time. This specific recipe comes back every time somebody asks me for a nutritious breakfast that lasts throughout the week. One that is light, easy to re-heat and one that keeps you wanting more.
I recently asked a few friends what they were looking for in a dish, one they wanted to make in the kitchen. They gave me a few descriptions such as “easy to make,” “something that can last throughout the week,” “gluten-free,” “yummy and nutritious”. My friends, I present to you the Blueberry and Peach Breakfast Crunch.
This recipe is a basic fruit crumble starting from the beginning with the natural ingredients down to the time it takes to make and bake it. However, when I finish making this breakfast dish I can’t seem to stop myself from eating (two), sometimes (three) helpings of this rich but nutritious meal. It’s something about the sweet yet tangy flavor of the fruit mixed with the crunch of the oatmeal and roasted pecans. Peaches. Blueberries. Oats. Roasted pecans. I smell the oven cooking already!
Just take a look for yourself
- 3 cups frozen blueberries
- 4 cups frozen peach slices
- 2 Tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 1 1/2 tsp ground cinnamon
- grated zest of 1 large lemon
- lemon juice from 1 large lemon (2 Tbsp)
- 1/4 tsp sea salt
- 1 cup chopped pecans
- 1/2 cup rolled oats
- 2 Tbsp honey
- 1 Tbsp sunflower oil
- 1 tsp ground cinnamon
- Pre-heat the oven to 375 degrees (Fahrenheit). In a large sized mixing bowl, combine the blueberries, peaches, maple syrup, vanilla extract, cinnamon, lemon zest, lemon juice and sea salt. Mix until well combined.
- Pour the fruit mixture into a 9×9 inch square glass baking dish.
- In a medium sized mixing bowl, combine the pecans, rolled oats, honey, sunflower oil, and cinnamon. Mix until well combined.
- Evenly spread the oat mixture on top of the frozen fruit.
- Bake for 30-35 minutes or until the oats begin to brown and the fruit filling is bubbling underneath.
- Remove from the oven, let cool 20 minutes before serving.
Inspired by Giada De Laurentiis in “Giada’s Feel Good Food”
All photos used in this article were taken by Stephanie Rackley for and by The Healthy Chew
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