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Instagram post by @pinchofyum Lindsay Ostrom

blueberry crisp! light on refined sugar and heavy on summer lovin. this beauty is literally foolproof-level easy and bonus: it can and should be eaten for breakfast. hello, OATS, duh. ๐Ÿ’•
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ingredients:
1 cup rolled oats
1 cup pecan halves
ยฝ cup almond meal
ยฝ cup unsweetened flaked coconut
pinch of salt
pinch of cinnamon
ยผ cup + 2 tablespoons olive oil
โ…“ cup real maple syrup or honey
4 cups fresh blueberries
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mix topping ingredients. in the dish, layer the blueberries, then add the topping. bake for 25-35 mins at 350 until bubbly and then let it rest/set. ...or not! it's yummy either way.
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pro tip: cover with foil if it's getting too brown too fast. sometimes I top it with a little glaze, sometimes serve with ice cream, sometimes yogurt, sometimes straight up cold out the fridge. I make this maaany times every summer and this summer we've made it at all our workshops! best best best. ๐Ÿ‘‘
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