Vega® Protein & Greens isn’t just delicious in smoothies. It can also add premium plant-based protein, as well as greens to baked goods! Give it a try with fresh, local blueberries in this summertime blueberry crisp.
Ingredients
- 1 pint fresh blueberries
- Juice from ¼ lemon
- Zest from 1 lemon
- 2-3 Tbsp agave syrup or maple syrup
- 1 Tbsp potato or tapioca starch
- 1½ cups gluten-free rolled oats
- 1 serving Vanilla Vega® Protein & Greens
- 3 Tbsp pumpkin seeds
- 3 Tbsp sunflower seeds
- 1 Tbsp chia seeds
- ⅓ cup coconut oil
- Pinch of sea salt
Preparation
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Preheat oven to 375 F.
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In a baking dish, combine blueberries, lemon juice, lemon rind, agave syrup and potato starch. Mix together.
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In a food processor pulse sunflower seeds and pumpkin seeds until they become finely chopped.
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In a separate bowl combine seed mixture, oats, chia seeds, Protein Smoothie, salt and coconut oil, mix together with hands until mixture becomes moist and crumbly.
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Place oat mixture on top of blueberries in baking dish, until the entire top is covered with the crumble mixture.
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Place in oven for 40 minutes or until top starts to brown. Let cool for 10-15 minutes and enjoy on its own or with a scoop of coconut ice cream.
