Better Pear Persimmon Crisp

 

Better Pear Persimmon Crisp

We love this recipe from Carrie Gabriel MS RD of Steps2Nutrition.com, and you will too! Especially if you are looking for a delicious gluten-free option for getting in fiber! Grab the Better Nutrition Fiber Evaluation to make sure you are giving your body enough of the better kinds of fiber, and more often.
Prep Time10 mins
Cook Time25 mins
Resting Time5 mins
Total Time35 mins
Course: Breakfast
Keyword: baked oatmeal
Servings: 4

Ingredients

Ingredients

  • 2 cups of gluten-free rolled oats
  • 2 eggs
  • ½ cup of white whole wheat or almond flour depending on your preference
  • 1 tsp. baking powder
  • 1 medium Bosc Pear chopped
  • 2 medium persimmons 1 chopped 1 sliced in circles to lay on top of the dish
  • 2 tbsp. flaxseed meal
  • 1 medium banana ripe
  • ¾ cup unsweetened almond milk
  • ¼ cup maple syrup
  • 1 teaspoon of vanilla extract
  • pinch of salt
  • pinch of cinnamon if desired

Instructions

Instructions

  • Preheat oven to 350F.
  • Spray a 10x7 inch casserole dish with non-stick spray (coconut oil based is ideal)
  • Place the banana in a large bowl and mash with a fork. Then add the eggs, almond milk, maple syrup, vanilla and flax seed meal. Stir.
  • Next, add the rest of the ingredients. MAKE SURE to only add ONE chopped persimmon, the other goes on top!
  • Then transfer this mixture into the casserole dish and spread evenly with a spatula. Lay the sliced pieces of persimmon on the top of the dish. Bake for 30 minutes.
  • When the dish is cooked, let it cool a bit, then cut and serve with a dollop of Greek yogurt or a nut butter drizzle of your choice!