Right into the workweek we go-- so to kick things off this week, I'm bringing you an easy little breakfast or dessert option that'll help ease you back into healthier eating while still satisfying that linger sweet tooth from alllllll the flag cakes and pies over the weekend.
Skin a little toasty (or maybe burnt), tummies full and bloated, feet sore from too much dancing and goofing around, maybe a little hungover = most people the day after Fourth of July, am I right? Life's meant to be enjoyed and celebrated, so I hope you all had a fun weekend to relax and laugh with loved ones.
My weekend was much lower key than I presume most of yours. No sore feet or hangovers here! Didn't have any travel plans, no beach, no decked out in red, white, and blues; simply some time spent with a variety of loved ones and friends. Rooftops and rosé with a homecooked meal (that I didn't make, hurray!), time spent wandering around the city with deeper discussions about life and philosophy, and some much needed best friend time underneath fireworks.
Friends and loved ones of mine always joke around that I'm a bit of a momma bear (iPhone also autocorrects my name into "Momma," which is a hilarious maybe not so coincidental coincidence), so it's been a bit of a change lately when I've been going through a very tough time in my life and needed to be the one loved on and taken care more than usual recently.
I know I've been frequently expressing my gratitude lately, but it's been an important thing for me to practice and have during these testing times. Something I'm truly grateful for, is that reaffirmation of the support system I have. Best friends and family that are genuinely good listeners for when I just need to ruminate out loud, the people that ground me when I've been feeling a bit lost these days, the ones that remind me that I am enough and love me for the good and the bad and happy and sad.
After much reflection lately brought on by the current events in my life, I've got some exciting announcements on the evolution of the blog and where things will go-- to reflect the true heart of the message of this blog and why I started all of this in the first place. Coming soon, I promise! But for now, let's get back to this coconut berry skillet crisp that made my weekend a little sweeter.
This crisp is similar to my Strawberry-Rhubarb Chia Jam Crisp, in that it's base is made of oats and coconut oil, to make things vegan and gluten-free, but it uses fresh fruit this time rather than jam. Strawberries and blueberries have been crazy on sale at Whole Food recently, so I'm scooping them up like a madwoman!
I adore this crisp for the simplicity and ease of when you want something hearty and fruity, but are getting bored of the standard oatmeal and granola. It's very little effort to assemble, then it's a passive half hour in the oven and you're ready to scoop this right out of the skillet and into your mouth. I love putting a dollop of greek yogurt on there to add to the protein content of the dish, and it's more dessert-like that way to me!
Let's get to it, shall we?
Coconut Berry Skillet Crisp
Gluten-Free, Vegan, Nut-Free, Dairy-Free
Need 6-inch Cast Iron Skillet
1/2 cup Blueberries
3/4 cup of Strawberries, diced
2/3 cup Raw Rolled Oats (gluten-free certified if necessary!)
1/3 cup Oat Flour + 1 tsp (just blend GF rolled oats in blender or food processor)
1/4 cup + 1 tbsp Raw Coconut Sugar
1 tbsp Lemon Juice
4 tbsp Coconut Oil, chilled
1/2 tsp Ground Cinnamon
1. Preheat oven to 415ºF and lightly grease 6-inch cast iron skillet or small baking dish with coconut oil if not already seasoned (for cast iron skillets).
2. In a small bowl, combine blueberries, strawberries, lemon juice, 1 tbsp coconut sugar, and 1 tsp of oat flour. Mix well and set aside.
3. In another small bowl, combine oats, oat flour, coconut sugar, and cinnamon. Mix well. Add chilled coconut oil to mixture, and use a fork to "cut" in the oil (as you would with butter for a pie crust) to achieve a crumbly oat mixture
4. Place about 1/3 of the oat mixture in the skillet, then add half the fruit mix on top, then layer another 1/3 of the oat mixture, then the last half of the fruit mix, then crumble the remaining oat mixture on top. Place fruit on top for decor if you wish.
5. Place skillet in the oven and bake for about 30 minutes until oats are crisping brown on the top and fruit is cooked. If you want an even toastier top crisp layer like I did, switch the oven onto the broil function for 5 minutes and the oats will toast right up.
6. Remove skillet from oven and let cool for a few minutes. Serve!
Tip: A scoop of greek yogurt goes deliciously on top- you could also do cashew cream, almond-milk yogurt, or lactose-free yogurt if you have food restrictions/allergies.