Prep 5 mins
Cook 15 mins
This came from a Woman's World diet plan. I love oatmeal, so this was perfect for me.
- 1⁄2 cup uncooked oats
- 1 tablespoon Splenda brown sugar blend
- 1 dash cinnamon
- 1 teaspoon butter
- 1 cup blueberries, thawed if frozen
- 1⁄4 cup craisins (if you like them or other dried berries)
- 3 tablespoons orange juice
- Mix berries and juice and place in an 8x8 dish.
- Mix oats, brown sugar, cinnamon, and butter until crumbly and sprinkle on berries.
- Bake at 350 degrees for 15 minutes.
- Top with sugar-free vanilla yogurt and serve.
Really simple, healthy and delicious! I doubled the recipe, still used the 8x8 pan, and baked for 25 minutes. Yummy without being too sweet, and the leftovers are great at breakfast with Greek yogurt. Served for dessert with fat free half and half. Thanks!
Wonderful berry snack! I made it with rolled millet instead of oats but otherwise as written, and it was so yummy!
Made for A Rainbow of Colour of the Diabetes Forum.
How can you go wrong with blueberries and oats? This is very good, but I think a few changes can and should be made. 1.a pinch of sugar is all that is needed. A tablespoon is WAAAY too sweet. 2. Twice as much blueberries are needed or maybe some other fruit to "fatten up" the filling. It's just too thin. The blueberries and half crasin/half rasin mixture I used made one thin layer at the bottom of a pan that was half this size. 3. If you are doubling the blueberries then QUADROUPLE the oat mixture. Didn't even cover all the blueberries completely. Needs more more more. I even think that the orange juice could be drizzled over the crumble to make it a bit moist and have it pick up some brown. 4. Serve with cream. DO NOT try to substitute coconut milk (big mistake).