Multigrain Berry Crisp

Multigrain Berry Crisp

Adapted from Happy Herbivore's blueberry crisp recipe.

Serves 4 

• 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!