Simple Oat & Pecan Blueberry Crisp

• rolled oats↗1 cup
• pecan halves↗1 cup

  about 3/4 cup chopped

• almond meal↗0.5 cup
• flaked coconut (unsweetened, preferably!)↗0.5 cup
• salt↗0.25 teaspoon
• cinnamon↗0.25 teaspoon
• olive oil0.25 cup
• real maple syrup or raw honey↗0.33333333333333 cup
• blueberries↗4 cup

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees. Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl. Add the olive oil and maple syrup and stir until well mixed. GOOD LUCK NOT EATING THE WHOLE THING RIGHT HERE AND NOW.

2. 2

   Grease a square baking dish (8×8 or 9×9) and arrange the blueberries in the bottom. Top with the oat mixture. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly. If you want, you can top with additional flaked coconut and return to the oven for another 5 minutes just for some decorative toasted coconut on top.