This Healthy Breakfast Crisp is a gluten-free delight that combines wholesome ingredients with irresistible textures and flavors. Think tender, juicy fruit nestled beneath a golden, crunchy topping that’s both satisfying and nourishing. With just 10 minutes of prep, you can whip up this comforting dish that’s perfect for busy mornings or leisurely brunches. The blend of warm spices and natural sweetness creates a cozy aroma that fills your kitchen as it bakes for 45 minutes.
Every bite offers a delightful contrast—crispy edges giving way to soft, fruity centers that melt in your mouth. Packed with nutrient-rich oats and fresh fruit, this crisp is a guilt-free way to start your day. It’s a recipe that feels indulgent yet keeps you energized, making it a breakfast you’ll crave again and again.
Ingredients for a Healthy Breakfast Crisp (Gluten Free)
- Filling:
- 5 cups (25 oz/710 g) mixed berries (fresh or frozen both work!)
- 2 to 4 tablespoons honey (adjust to your sweetness preference)
- 1 tablespoon lemon juice (freshly squeezed is best)
- 4 teaspoons cornstarch (or arrowroot powder as a substitute)
- Topping:
- 1 cup (3 oz/85 g) old-fashioned oats (certified gluten-free if needed)
- ½ cup (2½ oz/71 g) almond flour (or oat flour for a nut-free option)
- ½ cup (2½ oz/71 g) pecans, chopped (walnuts or almonds work too)
- ⅓ cup (4 oz/115 g) honey (maple syrup can be used as a substitute)
- ¼ cup (2 oz/57 g) plain Greek yogurt (unsweetened, any fat percentage)
- ¼ cup (2 oz/57 g) butter, melted (or coconut oil for a dairy-free version)
- ¼ teaspoon salt
- Optional for Serving:
- Vanilla yogurt (or any yogurt of your choice)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the filling: In a medium bowl, toss together the mixed berries, honey, lemon juice, and cornstarch until well coated. Transfer the mixture to a 9-inch (23-cm) round baking dish.
- Make the topping: In the same bowl, combine the oats, almond flour, chopped pecans, honey, Greek yogurt, melted butter, and salt. Mix until the mixture is crumbly and evenly combined.
- Assemble the crisp: Sprinkle the topping evenly over the berry filling in the baking dish.
- Bake: Place the baking dish on a baking sheet (to catch any drips) and bake for 45 minutes, or until the topping is golden brown and the filling is bubbling thickly.
- Cool and serve: Let the crisp cool for 15 minutes before serving. Enjoy it plain or with a dollop of vanilla yogurt. Store any leftovers in the fridge, covered, for up to 3 days.
Perfect Pairings: Serving Suggestions
This Healthy Breakfast Crisp is delicious on its own, but you can elevate it with a few simple additions. Try serving it with a dollop of vanilla yogurt for extra creaminess or a drizzle of maple syrup for a touch of sweetness. For a protein boost, pair it with a side of scrambled eggs or Greek yogurt. It’s also fantastic with a cup of hot tea or coffee for a cozy morning treat!
Make It Your Own: Recipe Variations
Feel free to customize this crisp to suit your tastes or dietary needs. Swap the mixed berries for sliced apples or peaches for a seasonal twist. If you’re nut-free, replace the pecans with sunflower seeds or omit them entirely. For a vegan version, use coconut oil instead of butter and maple syrup in place of honey. The possibilities are endless!
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop a portion in the microwave for 30-60 seconds or warm it in the oven at 300°F (150°C) for about 10 minutes. If you’d like to freeze it, wrap the crisp tightly in plastic wrap and aluminum foil; it’ll keep for up to 2 months. Thaw in the fridge overnight before reheating.
Quick and Easy: Time-Saving Tips
To save time in the morning, prepare the filling and topping the night before and store them separately in the fridge. In the morning, simply assemble and bake! You can also use frozen berries instead of fresh—no need to thaw them first. This recipe is perfect for meal prep, so double the batch and enjoy it throughout the week!
Kitchen Essentials: Equipment Guidance
For this recipe, you’ll need a 9-inch (23-cm) round baking dish and a medium mixing bowl. A baking sheet is handy to catch any drips and prevent a messy oven. If you’re chopping pecans, a sharp knife or food processor will make the job quick and easy. Don’t forget a spatula for mixing and a measuring cup for precise ingredients!
Healthy Breakfast Crisp (Gluten Free!)
Ingredients
Filling
- 5 cups mixed berries (25 oz/710 g)
- 2 to 4 tablespoons honey to taste
- 1 tablespoon lemon juice
- 4 teaspoons cornstarch
Topping
- 1 cup old-fashioned oats (3 oz/85 g)
- ½ cup almond flour (2½ oz/71 g)
- ½ cup pecans chopped (2½ oz/71 g)
- ⅓ cup honey (4 oz/115 g)
- ¼ cup plain Greek yogurt (2 oz/57 g)
- ¼ cup butter melted (2 oz/57 g)
- ¼ teaspoon salt
- Vanilla yogurt for serving (optional)
Instructions
- Preheat the oven to 350°F (180°C).
- For the Filling: In a medium bowl, toss together the berries, honey, lemon juice, and cornstarch and place in a 9-inch (23-cm) round baking dish.
- For the Topping: In the same bowl, mix together the oats, almond flour, pecans, honey, Greek yogurt, melted butter, and salt until well combined and crumbly. Sprinkle over the filling.
- Place the crisp on a baking sheet to catch any drips and bake for 45 minutes, until the top is nicely browned and the filling is bubbling thickly.
- Let cool for 15 minutes before serving either plain or with a dollop of vanilla yogurt. Store leftovers in the fridge covered for up to 3 days.
