Servings: 6 servings
Calories: 163.7kcal
Equipment
- casserole dish
- 2 mixing bowls
- small bowl, microwave safe
- measuring cups and spoons
- Cutting board
- Chef knife
- food scale
Ingredients
- 5 c frozen or fresh blueberries, I used frozen ones.
- ¼ - ⅓ c sugar or sweetener equivalent depending on your desired sweetness - I used Truvia with stevia.
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- 1¼ c old fashion oatmeal (not instant)
- 1 tsp cinnamon
- 1 tbsp I Can't Believe It's Not Butter light (ICBINB)
- 2 tbsp brown sugar or sweetener equivalen - I used Truvia brown sweetener.
- 22 g walnuts, chopped
- Pam
Instructions
- Preheat the oven to 350℉.
- Spray the casserole with Pam and then spread it around with a napkin or paper towel. Set aside.
- Place the blueberries in a mixing bowl. Sprinkle the lemon juice over the berries and toss. Then add the sweetener and cornstarch and toss again.
- Transfer the coated blueberries to the casserole dish and set aside.
- Place the ICBINB in a small microwave safe dish and gently microwave until it is melted. Set aside.
- Roughly cop the walnuts and set aside.
- Place the oatmeal, cinnamon and brown sugar equivalent into a mixing bowl. Then add the chopped walnuts and melted ICBINB. Toss until all these ingredients are evenly incorporated into the oatmeal.
- Spread the oatmeal mixture over the blueberry layer in the casserole dish. Use a fork or your fingers to evenly spread the oatmeal layer over the blueberries.
- Place the blueberry crisp in the oven and bake at 350℉ for 25 - 35 min. You are looking for the oatmeal layer to be golden brown and the blueberries layer to be bubbly. I baked mine for 31 min.
- Remove the blueberry crisp from the oven when it's done and let cool down a bit. Serve while still warm or at room temperature. Refrigerate leftovers.
Nutrition
Serving: 1serving | Calories: 163.7kcal | Carbohydrates: 29g | Protein: 3.5g | Fat: 4.3g | Saturated Fat: 0.5g | Sodium: 22mg | Fiber: 5.3g | Sugar: 10.8g
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