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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10 Comments Add yours
Just this morning I was thinking, “I really need to find something new for breakfast.” Viola! I love oats, fruits and need nuts for some stabilizing blood sugar protein. This recipe fits the bill. Watch out, Friday…it’s a new breakfast day! Thanks!
Thank you Kim! I appreciate the comment 🙂 I hope you enjoy the recipe as much as I do! I could eat this recipe every morning, it keeps me full and it’s delicious!!
What’s your recommendation for packaging and re-heating leftovers?
Hey Doug, I recommend to store your left overs in a glass container so that when it comes time to reheat your items you do not have to take it out of the glass container. Also, be sure not to reheat left overs more than once. When the food goes through the temperature “danger zone” multiple times, it causes greater potential for harmful bacteria to go. If you have a lot of left overs, I recommend to separate it out into pre-portioned individual amounts so it’s easier for you to grab and go when the time comes. Hope this helps!
Hi, love this recipe! I have a couple of questions….Would I keep it out on the counter or in the fridge? Can I also freeze it? Do you have the nutritional information?
Hi Sara, yes you would keep it in the fridge until serving. I recommend heating it up when serving as it best when warm. I haven’t tried to freeze it but I’m sure it would still work great. I do not have the nutritional information on this recipe but I can figure it out and see what I come up with. Thanks for visiting my page!
1 cup = 238 calories and 3 grams of protein