Once summer gets into full swing, my taste buds go into overdrive and my eyes start to scan every bush, tree, and shrub on the side of the road for sweet treats. My fingers start itching to pick berries and my walks become delicious adventures that include mandatory stops every few minutes to gather another handful of blueberries.

In the northeast the blueberries have not quite popped but the stores are filled with the delicious berry and I could not resist making a crisp for this weekend!

A crisp is a simple affair that is often laden down with sugars, flours, cornstarch and oats which distract from the bursting goodness of the berries. This crisp doesn't have any of those things. Instead it takes the berries, adds a little sweetness with orange juice and maple syrup, a little kick with some ginger and a boost of omega-3 with chia seeds. The crisp itself is simple Ezekiel Sprouted Cereal with a little coconut oil, cinnamon and pecans.

Simple and delicious! Enjoy.

Blueberry Chia Citrus Ginger Crisp

2 quarts Blueberries

1/2 orange, juice and zest

2 tbs Maple Syrup

1 tsp Ginger (fresh or dried)

1 tbs Chia Seeds

1 cup Ezekiel Sprouted Cereal

1/4 cup chopped Pecans

2 tbs Coconut Oil, melted

1 tsp Ground Cinnamon

Preheat the oven to 375. In a bowl combine the blueberries, orange juice, zest, maple syrup, and chia seeds. Pour into a pie plate, tart dish, or casserole.

In a small bowl combine the cereal, cinnamon, and pecans. Drizzle the melted coconut oil over top, stirring to moisten. Sprinkle the mixture over the blueberries and bake for 20 minutes or until browned and bubble. Enjoy and healthy eating!