Do you ever forget to eat? I’m most decidedly in the “I could eat” camp–any time of day, I could eat. I do not forget to eat…ever.
The tricky part, though, is having the time. I am also not a morning person; I’m always frantic, grabbing coffee (and probably spilling it on myself) as I rush out the door. Breakfast is usually an afterthought as I sit down at work and think, “Oh yeah, breakfast.” I’ll dig around my snack drawer (it’s a thing) and grab chocolate or half a bag of Cheez-Its, promising myself to eat a salad for lunch.
I first stumbled upon this idea from Shauna Niequist’s Bread and Wine. She recommends her version as a dessert but, with some tweaks, it’s a great meal-prep breakfast. The crisp comes together quickly with pantry and freezer staples, making it a household hero. Put into individual containers, top with yogurt (would 10000% recommend lemon Noosa), and you’re ready to take on the day. Well, until lunch, at least. 😏
any fruit breakfast crisp
Ingredients
- 4-5 cups frozen fruit
- 2 cups rolled oats
- ½ cup chopped pecans, optional
- ¼ cup coconut oil*, melted
- ¼ cup pure maple syrup*
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract*
Instructions
- Preheat your oven to 350. Spray or butter an 8×8 pan.
- Pour your frozen fruit into the pan. Make sure the bottom of the pan is fully covered! If you want more fruit, go for it. 4 cups usually covers the bottom of my pan but I typically add more.
- In a small glass bowl, whisk together your coconut oil and maple syrup. If your coconut oil starts to solidify you can microwave for a second! Whisk in the extracts and salt.
- Combine the oats and pecans (if using) in a medium bowl. Pour the liquid over the oats and stir to combine.
- Sprinkle the oats over frozen fruit, making sure all the fruit is covered. See notes for leftover topping!
- Bake for about 45 minutes to an hour, until the topping is crisp and the frozen fruit is bubbling on the side.
- Let cool completely before you store in the fridge. You can split into individual portions or store in the baking pan. Lasts in the fridge for about 4-5 days, covered.
Notes
- If you don’t have coconut oil, no worries! You can swap for olive oil.
- I’ve never swapped for honey but I think it would be fine.
- If you’re not into almond extract just skip!
