Multigrain Berry Crisp
Adapted from Happy Herbivore's blueberry crisp recipe.
- 1 cup frozen blueberries
- 1 cup frozen raspberries
- 4 packets stevia sweetener
- 1 cup dry multigrain oat cereal
- 2 tbsp creamy almond butter
- 2 tbsp agave nectar
- 1/4 cup whole wheat flour
- 1/2 tsp ground cinnamon
- a dash of fresh or bottled lemon juice
Preheat oven to 400 degrees. Combine berries in a 10-inch glass pie dish and sprinkle with 2 packets of stevia. In a mixing bowl, combine multigrain cereal, flour, almond butter, cinnamon, agave nectar, and the other two packets of stevia. Stir well until you have a crumbly mixture. Cover berries with the multigrain mixture. Sprinkle the top with lemon juice. Bake 10-15 minutes or until the top layer is crispy. Warm before serving and pair with your favorite brand of vegan ice cream!