Vega® Protein & Greens isn’t just delicious in smoothies. It can also add premium plant-based protein, as well as veggies and greens to baked goods! Give it a try with fresh, local blueberries in this summertime blueberry crisp.
- 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
Preheat oven to 375 F.
In a baking dish, combine blueberries, lemon juice, lemon rind, agave syrup and potato starch. Mix together.
In a food processor pulse sunflower seeds and pumpkin seeds until they become finely chopped.
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.
Place oat mixture on top of blueberries in baking dish, until the entire top is covered with the crumble mixture.
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.