Simple Oat & Pecan Blueberry Crisp

 I have tried several times to give up sugar. Over the past few months, I've tried eliminating different foods to see if they could help my pain & swelling in my back & shoulders. I tried giving up caffeine, but it didn't make any difference. I decided to try to give up sugar, again. It is NOT easy. Sugar is EVERYwhere. It is a hidden ingredient in SO many different foods. I bought a book called, "The 40 Day Sugar Fast," and I plan to read it after the first of the new year. So for now, I am doing my best to eliminate sugar on my own. I am having honey as an alternative, and Stevia in some things. Stevia tastes really good in steel-cut oats (which we make in our Instant Pot, but that was my last post!)

The last time that I gave up sugar I found this recipe for a Blueberry Crisp. Over the past month, I've probably made it 10 times. I have been halving it, and making it in a bread tin. It works great and it is just enough for two of us to have for dessert. I like that it is multiple grains, and I use a little bit of flour instead of almond meal/ flour. I do not use the drizzle topping, I always make it without, partly because I am dairy-free. I found it on a blog, and I have posted the link below.

Here is the recipe:

Simple Oat and Blueberry Crisp – refined sugar-free and made with whole grains. Warm, juicy blueberries with a delicious crumbled topping.

INGREDIENTS

• 1 cup rolled oats
• 1 cup pecan halves (about 3/4 cup chopped)
• 1/2 cup almond meal
• 1/2 cup flaked coconut (unsweetened, preferably!)
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 cup + 2 tablespoons olive oil
• 1/3 cup real maple syrup or raw honey
• 4 cups blueberries
  
• 
  
• INSTRUCTIONS

1. Preheat the oven to 350 degrees. Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl. Add the olive oil and maple syrup and stir until well-mixed. GOOD LUCK NOT EATING THE WHOLE THING RIGHT HERE AND NOW.
2. Grease a square baking dish (8×8 or 9×9) and arrange the blueberries in the bottom. Top with the oat mixture. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly. If you want, you can top it with additional flaked coconut and return to the oven for another 5 minutes just for some decorative toasted coconut on top.
3. NOTES

For the little drizzle on top, I creamed 8 ounces of low-fat cream cheese with 1/2 cup of light coconut milk, 1 teaspoon of vanilla, and 2 tablespoons of raw honey. That will give about 2 cups of coconut “sauce”, which is way more than you’ll need for the crisp, so you could either halve the ingredients to make less or just keep the leftovers in the fridge as a fruit dip like I do! Num. Or just use ice cream, too!

https://pinchofyum.com/simple-oat-pecan-blueberry-crisp

Exodus 27:20
“Command the Israelites to bring you clear oil of pressed olives for the light so that the lamps may be kept burning."


Exodus 29:2
And from the finest wheat flour make round loaves without yeast, thick loaves without yeast and with olive oil mixed in, and thin loaves without yeast and brushed with olive oil.

Deuteronomy 8:8
...a land with wheat and barley, vines and fig trees, pomegranates, olive oil and honey;

Deuteronomy 11:14
...then I will send rain on your land in its season, both autumn and spring rains, so that you may gather in your grain, new wine, and olive oil.