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Breakfast granola or anytime snack...

The smell in my house is UNREAL right now... This recipe met all of my expectations and MORE! The kids were able to do most of the recipe themselves and the ingredients are clean, whole foods. AND it ticks off the macronutrient list of fat, fibre and protein! It can be eaten for breakfast, lunch or as a snack. You could even eat it for dinner! We are in lockdown... so no one would ever know! So far I have eaten this Blueberry Crisp as is but it would be soo good on top of a yummy coconut yogourt, or better yet coconut ice cream!! I'll let you decide how you want to consume it ;) Ingredients: 2 1/2 cups Blueberries (fresh or frozen) 2 tbsps Lemon Juice 1/2 tsp Vanilla Extract 2 tsp Arrowroot Powder 1/4 cup Maple Syrup (divided) 1 cup Oats (rolled) 1/4 cup Ground Flax Seed 1/4 cup Almond Flour 1/2 tsp Cinnamon 1/3 cup Coconut Oil (melted) Instructions: 1. Preheat oven to 350oF (177oC) and grease a pie plate or baking dish. 2. In a mixing bowl add the blueberries, lemon juice, vanilla, arrowroot powder and half of the maple syrup. Stir to coat the blueberries evenly. Add the blueberry mixture to the prepared pie plate. Set aside. 3. In a second mixing bowl, add the oats, ground flax, almond flour, and cinnamon. Stir to combine. 4. Whisk the melted coconut oil with the remaining maple syrup and add to the oat mixture stirring until oats are evenly coated. 5. Spoon the oat mixture over top of the blueberries in the pie plate and smooth into an even layer. 6. Bake for 40 to 45 minutes until the blueberries are bubbly and the oats are golden brown. (The oats may seem a bit soft but they will crisp up as it cools.) 7. Remove from oven, let cool and enjoy!

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