A delicious way to start the day — or end it! And I imagine it would be a fantastic heathy dessert as well.

This is a quick and easy post-workout recipe – full of healthy fats and a variety of carbs to help refuel your glycogen stores. And I plan to play with it, to try adding in even more protein. I have used plant-based protein powders in the past with baking. Maybe try that instead of almond flour, or add a plain collagen protein mixed in with the thawed berries.

Additional versatility: You could swap out the frozen fruit, or the nut type. Add ginger or other spices as well! Mango, ginger? Strawberry mint? The possibilities seem endless!

On a side note, I did mix in 1 scoop of plain Vital Proteins Collagen Peptides into my serving today, and stirred it into the mix. Fantastic! No change in the taste or texture, but a beautiful extra 10g joint-healing protein in my breakfast. I still need to try mixing it in at the beginning, and seeing how it cooks. But I imagine wonderfully!

As the recipe stands, it contains:

• 8 servings
• 500 cal
• 7g protein
• 31g carb
• 36g fat
• 6g fiber

[recipe title=”Baked Blueberry Crisp” servings=”8″ time=”30mins” difficulty=”easy”]

Ingredients

• 5 cups frozen blueberries, thawed
• 1 1/2 cups rolled oats, Gluten-Free
• 1 1/4 cups chopped pecans or walnuts
• 3/4 cup almond flour
• 3/4 cup coconut flakes (no added sugars)
• 1/4 tsp salt
• 1 tsp cinnamon or to taste
• 1/3 cup avocado oil
• 1/2 cup real maple syrup

Directions

1. Thaw blueberries beforehand
2. Preheat over to 350 F
3. Spray 8″x12″ baking dish with coconut baking spray or a little extra oil
4. Spread blueberries into dish
5. In separate bowl, combine remaining ingredients and mix into a crumble
6. Top the blueberries with the mix
7. Bake for 25-35 minutes until top is golden brown and firm. Can turn on the broiler for last 3 minutes if desired for a little extra crisp.
8. Enjoy!

[/recipe]