Oatmeal is a good source of whole grains. Blueberries are a good source of antioxidants, dietary fiber, and vitamin C. These ingredients are both found in the following pear-berry breakfast crisp recipe.
Ingredients for the topping:
1 ½ cups rolled oats
¼ cup whole-wheat flour
1/8 teaspoon salt
¼ honey
¼ cup margarine, melted
¼ cup chopped hazelnuts
¼ cup vanilla low-fat Greek yogurt
Ingredients for the pear-berry filling:
3 ripe pears (about 18 ounces), cored, cut in ½-inch slices
2 cups fresh or frozen blueberries or another berry of your choice
1 tablespoon cornstarch
¼ teaspoon ground cloves
¼ teaspoon salt
2 tablespoons honey
2 tablespoons vanilla extract
Directions:
Wash your hands before you begin.
- Preheat oven to 350°F.
- To prepare the topping, combine the oats, flour and salt in a medium bowl. Stir well to combine; set aside. Stir together honey and margarine in a small bowl. Add the honey mixture to the oat mixture; toss gently to coat the ingredients. Stir in the hazelnuts. Set it aside.
- To prepare the filling, combine the pears, blueberries, cornstarch, cinnamon, cloves and salt in a medium bowl. Stir together honey and vanilla extract in a separate small bowl; gently toss with the pear-berry mixture.
- Pour the pear-berry mixture into an 8-x-8-inch baking dish. Spread the oat topping over the fruit.
- Bake for about 30 to 40 minutes, until the top is golden brown.
- Serve warm or cold, topped with Greek yogurt.
Cooking notes:
- Substitute sliced apples instead of pears.
- Serve with frozen vanilla yogurt or ice cream for dessert.
This recipe yields six servings.
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