Quick Tip Tuesday-An Easy Breakfast

Sorry about the week long blogging hiatus. School is almost out, so there has been a constant stream of musical programs, recitals, school plays, and field trips to attend. I will be glad to have the kids home for the summer. I hope to share some good food for picnics and outdoor meals. But for now, how about a quick, healthy breakfast for the end of the school year. Strawberries have been inexpensive and good, so I intend to eat this as often as possible. The original recipe calls for all fresh berries, but the others are still very expensive here, and I find that if I take the frozen berries out first, by the time I have the strawberries washed and cut, and the topping made, the frozen berries are just about defrosted. When I find cheap, local berries, I will use fresh ones. Everyone in my family enjoyed this breakfast.

 

Raw Triple Berry Crisp

Adapted from: Oh She Glows
Yield: 6-8 servings
Berries:

• 1.5 containers strawberries
• About 3 cups frozen mixed berries (I use raspberry, blackberry, blueberry)
• 1 Tablespoon maple syrup

Topping:

• 2 cups raw, mixed nuts (I like almonds, hazelnuts, walnuts, pecans. I just use whatever I have.)
• 1/4 cup uncooked rolled oats
• 2 Tablespoons maple syrup
• 1/4 tsp kosher salt
• 1/4 tsp cinnamon

Directions:
1.  Measure the frozen berries into a large bowl. Wash and slice all strawberries into bite sized pieces.Toss with the other berries and maple syrup.
2. Prepare the topping in a food processor by pulsing all ingredients until just mixed. You want to leave this mixture a bit chunky, so be sure not to over process.
3. In a 2 quart casserole dish or a 9"x13" baking dish, add most of the berry mixture. Spread evenly, then add most of the topping over the berries. Sprinkle on the remaining berries, and then the rest of the topping. Serve immediately over vanilla yogurt.

This gets very watery so does not store well. If you have leftovers, eat them for lunch :)