Berry picking is a fun summer activity. Once little hands have been washed from berry stains, poses the question of what to make.
Joscelyn Abreu, of Wifemamafoodie is sharing her delicious Berry Breakfast Crisp recipe with us today. Joscelyn enjoys creating recipes that are simple, healthy and delicious. I already know what will be served for breakfast the next time we visit the berry farm. This looks so good!
Fresh berries are lightly sweetened with pure maple syrup, topped with a homemade granola, and then baked until golden brown. Full of wholesome ingredients, it makes a delicious and fiber-rich breakfast.
LTK: Where is a favorite spot in your home to photograph your recipes?
WMF: My kitchen. It has a wall of windows and a big arched window above those. Lots of natural light was one of the prerequisites I had when we were shopping for homes. Although I love all the light, it does tend to get pretty warm during the day which makes photographing cold foods, like ice cream, pretty tricky!
LTK: What is your family’s favorite recipe of yours?
WMF: We all have a bit of a sweet tooth, so they love any of the desserts. One in particular that we make often is the Chocolate Lava Mug Cake, which is a warm piece of chocolate cake made in the microwave in 60 seconds. It’s our favorite quick dessert!
LTK: Yummy recipes that are fun and easy to make, plus beautiful photos. What gear do you use?
WMF: I’ve had the same camera for the last 4 years. It’s a Canon Rebel with a standard EF-S 18-55mm lens. I bought it before I started photography and have yet to upgrade with two kids about to get braces (yikes!) Most of my photos on Instagram are even taken with my iphone. I think it’s important not to feel limited by what you have, but to make the most of it. For me natural lighting, getting the image in focus, and using the rule of thirds are the fundamentals for taking a great photo, no matter the camera you use.
Thank you Joscelyn for sharing with us your recipe, photos and the gear you use!
- 5 heaping cups of your favorite berries, or other fruit, fresh or frozen
- 2 tablespoons maple syrup, more or less may be needed depending on the sweetness of your fruit
- 1 tablespoon chia seeds for fresh berries or 2 tablespoons chia seeds for frozen berries
- 1 cup rolled oats (certified gluten-free, if needed)
- 1/2 cup chopped nuts (almonds, pecans, walnuts, etc.)
- 1/2 cup unsweetened coconut flakes
- 2 tablespoons flaxseed meal
- 1 tablespoon chia seeds
- 1/2 teaspoon cinnamon
- pinch of salt
- 3 tablespoons coconut oil, olive oil or butter will work also
- 1/4 cup maple syrup, or your preferred sweetener to taste
Preheat oven to 350F. In a 2-3 quart baking dish, stir together the fruit, maple syrup, and chia seeds. I find that fresh berries don’t produce as much liquid as frozen berries, which is why the amount of chia seeds called for differs. Set aside while you make the topping.
In a medium bowl, combine oats, nuts, coconut, flaxseed meal, chia seeds, cinnamon, and salt together. Stir in the maple syrup and oil until mixture is thoroughly combined. Sprinkle on top of the fruit filling and bake at 350F for 45-50 minutes, or until filling is hot and granola topping is golden brown. This crisp is wonderful served with yogurt or coconut whipped cream. Serves 4-6.