MIXED BERRY PROTEIN CRISP
I couldn’t let summer pass by without making Mixed Berry Protein Crisp! There’s just something so summery about a warm oat crisp filled with tart berries and topped with melty vanilla ice cream. Best of all, this version is low in sugar, gluten-free, dairy-free, and leveled up with protein for staying power. A dessert that’s satisfying in flavor and keeps me full for a few hours?! Yes please 🙂
You might also like my Cranberry Cheesecake Protein Oatmeal Bars!
Did you know? Blueberries, blackberries, and raspberries have the highest antioxidant activity of popular fruits, next to pomegranates! (source) Antioxidants protect our cells from damage and disease.
While this isn’t a super high protein recipe, it’s got enough to boost your daily intake and help you stay full for longer. That’s thanks to LIV Body Lean Vegan Protein Powder! I used Frosted Oatmeal Cookie flavor in this recipe and it’s absolutely divine. Not only is this brand vegan and dairy-free, it’s free of artificial ingredients and contains probiotics and organic superfoods, too! You can use my code “SARAHWILKINS” for free shipping on all LIV Body products (including their skin care!): https://livbody.com/collections/all
If you choose to use another brand of protein powder, I recommend sticking with a vegan blend, pea protein, or soy isolate. Casein or a whey-casein blend may work, but whey isolate or collagen protein are not recommended for this recipe.
Choosing the best oats
While oats are technically gluten-free, they are often grown in the same soil as wheat and other gluten-containing crops. This is why it’s important to choose certified “gluten-free” oats if you’re sensitive to gluten.
Another factor to consider is that non-organic oats are grown using the chemical pesticide glyphosate (Roundup). Glyphosphate use has sky-rocketed in past years, increasing from 13.9 million pounds in 1992 to 287 million pounds in 2016 (source). Even more alarming is the fact that glyphosphate is a known endocrine disrupter, may increase cancer risk, and kills off good gut bacteria! Glyphosphate is also used as a drying agent to dehydrate oats before processing.
Because of all of this, your best bet is to buy gluten-free organic oats! I do recommend old-fashioned rolled oats for this recipe, but quick oats will work too.
To add that rich oatmeal cookie flavor to the crisp, I used a monk fruit brown sugar alternative. I just love the hint of brown sugar flavor! You can use any reduced-calorie brown sugar alternative, like Lakanto Golden, Sukrin Gold, Swerve Brown, or Truvia Brown Sugar (use half as much for Truvia). Baking stevia, granulated erythritol, granulated monk fruit, or a granulated sugar like coconut sugar will also work, but won’t taste as rich. If using stevia extract or drops, please refer to the brand-specific conversion chart!
This recipe does call for egg whites, but you can totally use one and a half tablespoon of ground flaxseed with three tablespoons of warm water for a vegan version! I just like the low fat protein content of egg whites. Of course, you can also use an equivalent amount of vegan egg replacer.
I used unsweetened applesauce and vegan buttery spread for a perfectly moist but crisp texture! You can totally substitute dairy-free yogurt if you don’t have unsweetened applesauce. The vegan buttery spread can be substituted with unsalted butter, ghee or coconut oil. You could probably even use more unsweetened applesauce or dairy-free yogurt for a lower-fat “less crisp” version 😉
Can’t forget a little dairy-free ice cream on top! Use protein ice cream to make this more of a breakfast option!
Here’s the printable recipe for this scrumptious Mixed Berry Protein Crisp. I hope you’ll rate this recipe or comment below if you try it 😉
This post contains affiliate links and is sponsored by LIV Body.
Mixed Berry Protein Crisp
I couldn’t let summer pass by without making Mixed Berry Protein Crisp! There’s just something so summery about a warm oat crisp filled with tart berries and topped with melty vanilla ice cream. Best of all, this version is low in sugar, gluten-free, dairy-free, and leveled up with protein for staying power. A dessert that’s satisfying in flavor and keeps me full for a few hours?! Yes please
1 1/2 cup mixed berries, fresh or frozen
1/3 cup calorie-free sweetener* (I used one that's twice as sweet as sugar)
1 1/2 cup organic old-fashioned rolled oats (use certified gluten-free if needed)
3/4 cup (90g) vegan protein powder* (I used LIV Body Lean Vegan Protein in Frosted Oatmeal Cookie, code SARAHWILKINS for free shipping!)
3/4 cup sugar-free brown sugar alternative* (I used a golden monk fruit sweetener)
- 1 tsp. ground cinnamon
- 3/4 tsp. baking soda
3/8 tsp. salt (optional)
6 tbsp. softened buttery spread* (vegan butter, coconut oil or unsalted butter)
- 6 tbsp. unsweetened applesauce*
3 tbsp. liquid egg white* (or 1 1/2 tbsp. ground flax + 3 tbsp. warm water)
*See blog post above for more substitutions.
Preheat oven to 350 degrees F.
Add berries and sweetener to a small saucepan and begin simmering over medium heat until thickened slightly.
Combine oats and other dry ingredients (through salt) in a medium mixing bowl.
Add buttery spread, applesauce, and egg white (or soaked flax). Mix until crumbly with no dry clumps.
Line an 8"x8" baking dish with parchment paper and press 2/3 of oat mixture into the bottom. Spread berry mixture over top, then top with remaining oat mixture.
Bake in preheated oven for 20-25 minutes until golden brown on top.
Cut into 8 equal servings and serve hot with vanilla ice cream. Leftovers will keep in the fridge in an airtight container at least a week.
Calories (per serving): 181kcal, Fat: 8.5g, Sat fat: 2.2g, Carbs: 16g, Fiber: 3g, Sugar: 3g, Protein: 11g, Sodium: 466mg
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