‘Tis the season for blueberries! And boy do I love blueberries!

I’ve got pints galore of these blue little gems stocked up in my fridge. From pancakes, to muffins, salads and smoothies, I add these antioxidant rich berries to just about anything!

Blueberries are ranked as having the highest antioxidants among most fruits and 1 cup serving can provide a serious nutritional disease preventing boost! In fact, blueberries can help to improve memory and boost cognitive function. Plus they are great for your eyes, heart and skin- helping to keep those wrinkles away!

I decided I needed a sweet treat the other night and couldn’t resist whipping up a simple and delicious berry crisp! I added in raspberries to the mix (another berry you’ll always find stocked in my frozen) to give this treat an extra antioxidant boost!

Loaded with vitamin C and quercetin, red raspberries are great to have on hand this time of year as they help to diminish the release of histamines, which helps to minimize allergic reactions!! So for all of you suffering with environmental allergies this time of year, get yourself some of these delicious berries!

This dish is great for dessert or even better for breakfast topped with mixed nuts and seeds and some fresh almond milk!

Now….let’s get cooking!

Image 2Cinnamon Berry Crisp

Ingredients:

3/4 cup wheat free oats (I use Bob’s Red Mill)
1/4 cup coconut flakes
2-3 tsp cinnamon (or more if you like)
2 tbsp dried cherries (optional)
2 tbsp coconut sugar or sucanat
1/4 cup softened coconut oil
1 cup blueberries
1 cup raspberries

Directions:
Preheat oven to 350. Combine topping ingredients in a bowl and mix well. Add berries to a baking dish and pour topping over berries. Bake for 30 mins, or until you’ve reached your preferred ‘crispness’ of oats. Serve alone, or on top of coconut bliss ‘ice cream,’ like I did!!

Happy Baking!

 

Health & Abundance,
Samantha 🙂

 

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