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Carrot Cake Baked Oatmeal (Vegan, Gluten Free)

This heavenly carrot cake baked oatmeal is such a treat for a crisp fall morning! It’s full of warming spices, walnuts, and golden raisins.

Carrot cake baked oatmeal - Daisybeet

Carrot cake is definitely my all time favorite cake. I love the chewy texture and warming flavors – especially when it’s slathered in cream cheese frosting! In fact, my very first birthday cake was a carrot cake. I think that’s where my love blossomed.

This carrot cake baked oatmeal recipe is an instant hit in my house. It’s been a bit cooler in Boston this week, so this has been the coziest breakfast. It tastes great warm or cold, but I love heating it up in the morning before eating.

Carrot cake baked oatmeal - Daisybeet

How to make carrot cake baked oatmeal

You just need one bowl to mix all the ingredients before pouring it into a baking dish! This recipe could’t be easier.

  • Make a flax egg in a large mixing bowl.
  • Add almond milk, maple syrup, lemon zest, coconut oil, and apple sauce to the bowl.
  • Mix in grated carrot, oats, walnuts, raisins, cinnamon, ginger, nutmeg, and salt.
  • Pour baked oatmeal batter into a baking dish.
  • Bake for 45 minutes – 1 hour.
  • Slice and serve!
Carrot cake baked oatmeal ingredients - Daisybeet

Tips for making carrot cake baked oatmeal

  • Grate carrots very finely. Use the smallest hole on your grater for this recipe. I actually used a microplane to grate my carrots.
  • Use old fashioned rolled oats. Old fashioned oats provide better structure than quick oats in baked oatmeal, without being too chewy or dense.
  • Don’t over bake. The carrots make this baked oatmeal super moist, so you don’t want to remove moisture by over baking. The edges will be only slightly brown, and the center will be slightly squishy when it is done.
Carrot cake baked oatmeal - Daisybeet

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Carrot cake baked oatmeal - Daisybeet
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Carrot Cake Baked Oatmeal (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: serves 6 1x
  • Category: breakfast

Description

This heavenly carrot cake baked oatmeal is such a treat for a crisp fall morning! It’s full of warming spices, walnuts, and golden raisins.


Scale

Ingredients

  • 1 tbsp flaxmeal
  • 3 tbsp warm water
  • 2 1/2 cups unsweetened almond milk
  • 3 tbsp maple syrup
  • 1 tsp lemon zest
  • 2/3 cup unsweetened applesauce
  • 1 tbsp melted coconut oil
  • 1 1/2 cup finely grated carrot
  • 3 cups old fashioned rolled oats
  • 1/3 cup chopped walnuts
  • 1/3 cup golden raisins
  • 1 tsp cinnamon
  • 1/2 ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp kosher salt

Instructions

  1. Preheat oven to 350 degrees F. Spray a 10×10 baking dish with cooking spray.
  2. In a large mixing bowl, mix the flaxmeal and warm water together to make a flax egg.
  3. Add almond milk, maple syrup, lemon zest, applesauce, and coconut oil. Stir to combine.
  4. Add grated carrots, oats, walnuts, raisins, cinnamon, ginger, nutmeg, and salt. Stir until evenly combined.
  5. Bake for 45-55 minutes, until center is slightly squishy and edges are just starting to brown.
  6. Let cool for a few minutes, then slice into 6 rectangles.


Notes

  • Enjoy warm or cold.
  • Store in the fridge for up to 5 days in an airtight container.

Keywords: carrot cake baked oatmeal, vegan, gluten free, healthy breakfast, baked oatmeal

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Featured

Butternut Squash and Black Bean Tacos (Vegan, Gluten Free)

These butternut squash and black bean tacos are the most delicious seasonal meal that will surely please everyone at your next taco night!

Butternut squash and black bean tacos - Daisybeet

Pretty much any way you serve them, tacos are delicious. Tortillas (delicious) wrapped around Mexican spiced ingredients (delicious) with toppings like guacamole, salsa, and cheese (extra delicious). My advice: don’t trust anyone who says they don’t like tacos. Especially these butternut squash and black bean tacos!

While I’m still not quite ready to give up summer, I am starting to embrace the fall produce I see at the market. I love squash of all kinds, so I was super excited to find butternut squash on my latest shopping trip! The sweetness of roasted butternut squash in these tacos is the perfect contrast to the smoky black beans and cooling cabbage slaw.

Butternut squash and black bean tacos - Daisybeet

Why you’ll love these butternut squash and black bean tacos

  • Easy to make. There are no complicated steps or hard to find ingredients in this recipe.
  • They’re a filling, balanced meal. These tacos contain plant-based protein from black beans plus fiber in the cabbage, butternut squash, and black beans. I also added avocado to boost the healthy fat content in these tacos!
  • Everyone can enjoy them. These tacos are vegan and gluten free, so your friends with dietary restrictions can eat them, too!
  • Colorful AF. Because food is always more fun to eat when it looks like a rainbow! I mean, come on, look at those vibrant colors 🙂
Butternut squash and black bean tacos - Daisybeet

Main Ingredients + Some Nutrition Notes

  • Butternut squash: This winter squash is packed with vitamins, minerals, fiber, and antioxidants. It is high in vitamins A and C and potassium. Butternut squash’s antioxidants include carotenoids (beta-carotene), vitamin C, and vitamin E. Carotenoids give butternut squash its orange hue and are important for eye health and may help prevent certain cancers.
  • Purple cabbage: This ingredient is also loaded with antioxidants. Purple cabbage contains a variety of antioxidants, including vitamin C, carotenoids, and flavonoids. Also, since it is a cruciferous veggie like broccoli and kale, purple cabbage contains sulfur compounds. These compounds are great protectors against inflammation!
  • Black beans: Beans are a great source of both protein and fiber. One cup of black beans contains around 15 grams of each! Furthermore, black beans contain important vitamins and minerals, including iron and magnesium.
  • Corn tortillas
  • Lime
  • Cilantro
  • Avocado

If you love this recipe, you may also like

Butternut squash and black bean tacos - Daisybeet

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Butternut Squash and Black Bean Tacos (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 tacos 1x
  • Category: main dish

Description

These butternut squash and black bean tacos are the most delicious seasonal meal that will surely please everyone at your next taco night!


Scale

Ingredients

Butternut Squash

  • 1 butternut squash, peeled and chopped into 1 inch cubes
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 tsp avocado oil
  • Salt
  • Pepper

Slaw

  • 3 cups shredded purple cabbage
  • 2 tbsp tahini
  • Juice of 1/2 lime
  • 1 tbsp apple cider vinegar
  • Salt to taste
  • Handful of cilantro, minced
  • 1 clove garlic, minced

Black Beans

  • 1 can low sodium black beans
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper

Finishing Touches

  • 8 corn tortillas
  • 1 avocado, sliced
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Toss butternut squash with spices, avocado oil, and salt and pepper to taste. Spread out on baking sheet and roast for 30 minutes or until fork tender.
  3. While the squash roasts, prepare the slaw by combining all slaw ingredients in a mixing bowl. Use your hands to mix, so the cabbage softens a bit and every ingredient is evenly distributed.
  4. Make the beans. Pour the can of beans into a saucepan without draining, and add spices. Heat on low-medium heat until heated through. Add salt to taste, if needed.
  5. Heat the tortillas over a gas stove burner or in a skillet. 
  6. Top each tortilla with a scoop of beans, cabbage, butternut squash, and a few slices of avocado. Sprinkle with cilantro and lime juice.


Notes

  • Can sub sweet potatoes for butternut squash for similar results.

Keywords: butternut squash and black bean tacos, vegan tacos, vegan, gluten free, healthy tacos

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Butternut squash and black bean tacos Pinterest graphic - Daisybeet
Butternut squash black bean tacos Pinterest graphic - Daisybeet
Featured

Sea Salt Dark Chocolate Coconut Bars (Vegan, Gluten Free)

These dark chocolate coconut bars taste like an even better version of Mounds candies. Only six ingredients and sweetened with maple syrup!

Chocolate coconut bars - Daisybeet

What was your favorite candy growing up? I always hoarded away Milky Ways, Snickers, and Mounds bars after trick or treating. I love coconut in desserts, so I wanted to make a less processed version of one of my favorite candies. Enter these dark chocolate coconut bars with sea salt!

This dark chocolate coconut bar recipe is super easy to make. You’ll need just six simple, whole food ingredients and a food processor to get these on the table. If you love coconut as much as I do, put these on your to-do list!

Chocolate coconut bars - Daisybeet

How to make homemade dark chocolate coconut bars

  • Combine unsweetened shredded coconut, coconut oil, vanilla extract, and maple syrup in a food processor and blend until combined.
  • Press into a loaf pan into a single even layer.
  • Refrigerate for 20 minutes.
  • Melt dark chocolate chips.
  • Pour melted chocolate over bars and sprinkle with sea salt.
  • Refrigerate again until solid, and cut into squares.
Chocolate coconut bars - Daisybeet

Why you’ll love these dark chocolate coconut bars

  • Simple to make. Just throw a few ingredients in a food processor, refrigerate, and top with melted chocolate and sea salt.
  • Coconut flavor x2. These bars incorporate unsweetened shredded coconut and coconut oil to maximize that coconut flavor.
  • Less processed than store bought candy. These bars are made with whole food ingredients, and just lightly sweetened with maple syrup. No processed sugar + lower in sugar than candy you’d buy at the store!
  • Easy to store. You can store these bars in the fridge for about a month, and in the freezer for even longer! I love having a stash of treats when I’m craving something sweet.
Chocolate coconut bars - Daisybeet

If you love this recipe, you may also like

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Sea Salt Dark Chocolate Coconut Bars (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 squares 1x
  • Category: dessert
  • Method: no bake

Description

These dark chocolate coconut bars taste like an even better version of Mounds candies. Only six ingredients and sweetened with maple syrup!


Scale

Ingredients


Instructions

  1. Combine coconut, maple syrup, coconut oil, and vanilla extract in food processor. Blend until well combined into a thick, grainy paste.
  2. Line a loaf pan with parchment paper, and press down coconut mixture into the pan in an even layer.
  3. Refrigerate for 20-30 minutes.
  4. Melt chocolate chips. 
  5. Remove coconut layer from fridge, and pour melted chocolate over it. Spread into an even layer, and sprinkle with sea salt.
  6. Place back in the fridge for another 30 minutes, or until chocolate has completely hardened.
  7. Cut into into 16 squares.


Notes

  • Store in an airtight container in the fridge or freezer.

Keywords: chocolate coconut bars, vegan, gluten free, healthy dessert

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Featured

Moroccan Spiced Cauliflower (Vegan, Gluten Free)

This Moroccan spiced cauliflower dish is the perfect combination of sweet and spicy, thanks to dates and ras-el-hanout spice. Everyone will love this side!

Moroccan spiced cauliflower - Daisybeet

Cauliflower is one of my favorite vegetables to experiment with. It’s become one of the best loved vegetables, because it can easily be transformed to pizza, rice, and even mac and cheese! While I love a good cauliflower crust pizza, roasting it up whole is still so delicious.

This Moroccan spiced cauliflower recipe takes advantage of cauliflower’s neutral palette by packing the flavor! I used ras-el-hanout, which is a traditional Moroccan spice blend. It’s full of warming flavors like ginger and coriander. I also added fresh chopped dates and cilantro. The savory sweet profile of this dish is amazing!

Moroccan spiced cauliflower - Daisybeet

Health Benefits of Cauliflower

Cauliflower is part of the cruciferous vegetable family, which also includes broccoli, Brussels sprouts, kale, and cabbage. This group of veggies is particularly healthy, because they contain plant-based compounds called phytonutrients. Cruciferous vegetable consumption and these phytonutrients have been linked to reduced inflammation and may protect against certain cancers.

Main ingredients in Moroccan spiced cauliflower

Moroccan spiced cauliflower ingredients

You’ll need just a handful of simple, whole food ingredients for this dish. I’ve also included easy ingredient swaps that would be just as delicious!

  • Cauliflower
  • Ras-el-hanout: swap for 1 tsp each paprika, cumin, and ginger
  • Medjool dates: swap for golden raisins or dried cherries
  • Cilantro: swap for parsley
  • Salt
  • Pepper
  • Olive oil

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Moroccan Spiced Cauliflower (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 4 1x
  • Category: side dish
  • Method: bake

Description

This Moroccan spiced cauliflower dish is the perfect combination of sweet and spicy, thanks to dates and ras-el-hanout spice. Everyone will love this side!


Scale

Ingredients

  • 1 large head of cauliflower, cut into florets
  • 1 tbsp olive oil
  • 3 tsp ras-el-hanout
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Zest of 1 lemon
  • 1/2 cup medjool dates, pitted and chopped
  • 2 handfuls of cilantro, chopped finely

Instructions

  1. Preheat oven to 410 degrees F. Line a baking sheet with parchment paper.
  2. Toss cauliflower florets in olive oil, ras-el-hanout, salt, pepper, and lemon zest.
  3. Roast for 25-35 minutes, mixing halfway through. Cauliflower will be done when fork tender and starting to caramelize on the outside.
  4. Toss cauliflower with dates and cilantro. 


Notes

  • If you don’t have ras-el-hanout, sub 1 tsp each ginger, coriander, and paprika. 

Keywords: moroccan spiced cauliflower, vegan, cauliflower recipe, gluten free

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Featured

Peaches and Cream Overnight Oatmeal (Vegan, Gluten Free)

This overnight oatmeal recipe is super thick, creamy, and full of fresh peach flavor. You just need 10 minutes to make this delicious breakfast!

Peaches and cream overnight oatmeal - Daisybeet

I’m soaking up every last bit of summer while I can, including my favorite summer produce. Fresh peaches are so amazing this time of year! These overnight oats are basically peach pie in a jar.

The best part of this overnight oatmeal recipe is you can have it all year round! The peach puree is made from frozen peaches, and you could easily sub the fresh peach for defrosted frozen ones. Frozen produce is actually super nutrient-rich! Fruits and vegetables are frozen at peak ripeness, and the freezing process preserves those vitamins and minerals.

Peaches and cream overnight oatmeal - Daisybeet

Steps to make peaches and cream overnight oatmeal

First, you’ll combine the dry ingredients + fresh peach in a glass container or Tupperware.

Dry ingredients for peaches and cream overnight oatmeal - Daisybeet

Next, add wet ingredients and stir well to combine. Cover, and place this in the fridge overnight.

Wet ingredients peaches and cream overnight oatmeal - Daisybeet

While the overnight oatmeal sets in the fridge, make some peach puree in your blender. You can store this in a separate container in the fridge.

In the morning, portion out the overnight oats into 3 bowls or containers. Top with peach puree + chopped fresh peach and shredded coconut, if desired.

Why you should start making overnight oatmeal

Overnight oats have become one of my absolute favorite breakfasts! As a Registered Dietitian, they check off all the boxes when it comes to healthy eating.

  • Nutritious and filling. Overnight oats are packed with nutrients, including fiber. The fiber from the oatmeal + chia seeds is incredibly filling, because fiber swells in our stomach and slows down digestion. Each serving of this recipe has over 6 grams of fiber, which is 25% of the daily recommendation for women!
  • Easy and foolproof to make. Overnight oats hardly need a recipe, because they are so easy to prepare. Just mix oats, chia seeds, your favorite milk, and other sweeteners/fruits/flavorings, and pop it in the fridge! Once you have the proper dry to wet ingredient ratio down, the possibilities are endless.
  • Totally customizable. Overnight oatmeal is incredibly easy to customize based on what flavors you love. My personal favorite flavors include cinnamon, peanut butter, chocolate, or fresh berries. Make a simple base, and add different flavorings for each day of the week to keep it interesting!
  • Perfect for busy schedules. I am a big supporter of eating a healthy breakfast to start your day. If you’re super busy, you might not have time to sit down for a meal before work. Overnight oats are perfect to grab and go in the morning, so you can eat it on the train or at your desk!
Peaches and cream overnight oatmeal - Daisybeet

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Peaches and Cream Overnight Oatmeal (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: serves 3 1x
  • Category: breakfast

Description

This overnight oatmeal recipe is super thick, creamy, and full of fresh peach flavor. You just need 10 minutes to make this delicious breakfast!


Scale

Ingredients


Instructions

  1. In a medium glass container or Tupperware, combine oats, chia seeds, chopped peach, cinnamon, and coconut. 
  2. Add almond milk, coconut milk, and maple syrup. Mix everything together very well.
  3. Cover and set in fridge overnight.
  4. While the overnight oatmeal sets, add defrosted frozen peaches to a blender or food processor. Blend on high until you have a smooth puree. Store in the fridge in a separate container.
  5. In the morning, portion overnight oatmeal into 3 bowls or containers, and top with peach puree. You may need to stir the peach puree quickly if there is any separation. 


Notes

  • You can sub an additional 1/2 cup of defrosted frozen peaches for fresh peach if it is out of season.
  • Sub 2 cups of almond milk if you don’t want to use the 1/2 cup of coconut milk.

Keywords: overnight oatmeal, overnight oats, peaches and cream overnight oats, vegan, gluten free

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Peaches and Cream Overnight Oats - Daisybeet

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Featured

Pesto Zucchini Quinoa Salad (Vegan, Gluten Free)

Put this delicious pesto zucchini quinoa salad recipe on your meal-prep menu for the week! It’s vegan, gluten free, and so easy to make.

Pesto Zucchini Quinoa Salad - Daisybeet

Pesto is one of those foods that I could eat every day. It’s such a versatile sauce. I love it on pizza, pasta, toast, and even with eggs! This homemade vegan pesto pairs perfectly with the zucchini, sun dried tomatoes, and quinoa in this recipe.

How to make vegan pesto

This pesto is totally plant-based, but still packs that classic cheesy flavor thanks to nutritional yeast! Nutritional yeast is a food product sold in flakes or powder. It is a great source of plant-based protein, vitamins, and minerals, including vitamin B12. It has a cheesy, umami flavor that is great to flavor vegan recipes.

  • Add lemon juice, garlic, basil, arugula, salt, pine nuts, olive oil, cold water, and nutritional yeast to a food processor or high speed blender.
  • Blend until well combined, but still a little chunky for texture.
  • Stop to scrape down the sides during blending. The whole process will take just a few minutes!
Vegan Pesto in Food Processor - Daisybeet

What’s in this pesto zucchini quinoa salad?

This quinoa salad is so easy to make! All you need are 10 ingredients (not including salt, pepper, and water) and about 30 minutes to get this on the table.

  • Quinoa
  • Zucchini
  • Summer squash
  • Sun dried tomatoes
  • Basil
  • Arugula
  • Garlic
  • Lemon
  • Pine nuts
  • Olive oil
Pesto zucchini quinoa salad - Daisybeet

I enjoyed this quinoa salad over greens for lunch and topped with a piece of fish for dinner. It is a versatile recipe that tastes amazing both warm and cold. Grain salads are one of my favorite recipes to meal prep, and this one is definitely a winner!

If you love this recipe, you may also like

Pesto zucchini quinoa salad - Daisybeet

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Pesto Zucchini Quinoa Salad (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 4 as a side 1x
  • Category: side dish

Description

Put this delicious pesto zucchini quinoa salad recipe on your meal-prep menu for the week! It’s vegan, gluten free, and so easy to make.


Scale

Ingredients

  • 2 cups cooked quinoa (about 1/2 cup uncooked)
  • 1 large zucchini, cut into half-moon slices
  • 1 large summer squash, cut into half-moon slices
  • 1/2 tbsp olive oil
  • Salt
  • Pepper
  • 1/2 cup sun dried tomatoes, sliced

Vegan Pesto

  • Juice of 1 lemon
  • 1 garlic clove, roughly chopped
  • 1 large handful fresh basil
  • 1 large handful baby arugula
  • 1/2 cup pine nuts
  • 1/2 tsp salt
  • 1 tbsp nutritional yeast
  • 1/4 cup olive oil
  • 2 tbsp cold water

Instructions

  1. Preheat oven to 410 degrees. Line a large baking sheet with parchment paper.
  2. Place zucchini and summer squash slices on baking sheet. Toss with olive oil, salt and pepper. Roast for about 20 minutes, until fork tender and starting to brown.
  3. Cook quinoa according to package instructions while zucchini and squash roast.
  4. Combine all pesto ingredients in a food processor or high speed blender. Blend for a few minutes until smooth but a little chunky. Pause to scrape down the edges with a spatula if necessary.
  5. Combine quinoa, zucchini/squash, sun dried tomatoes, and about 1/2 cup of the pesto in a large mixing bowl. Toss to combine until everything is well coated. 
  6. Serve warm or place in a container and refrigerate for later.


Notes

  • You can just add 2 cups of basil, instead of 1 cup basil/1 cup arugula in the pesto for similar results.
  • Stores well in the fridge for up to 5 days in an airtight container.
  • You will probably have leftover pesto – it freezes well, if you don’t plan to use it within a few days!

Keywords: quinoa salad, pesto, vegan, vegan pesto, zucchini

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Pesto zucchini quinoa salad pinterest graphic - Daisybeet

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Featured

Healthy Peach Blueberry Crisp (Vegan, Gluten Free)

This peach blueberry crisp is vegan, gluten-free, and sweetened only with maple syrup, but it is the most delicious summertime dessert everyone will love!

healthy peach blueberry crisp with vanilla ice cream

Cobblers, crisps, and crumbles are some of my absolute favorite desserts, especially in the summertime! The combination of sweet warm fruit, crunchy cinnamon-y topping, and cold vanilla ice cream is just irresistible.

My family makes this cobbler multiple times a summer, and I wanted to create a similar recipe that my people with dietary restrictions could enjoy! This final recipe is a peach blueberry crisp instead of a cobbler, but I promise it is just as satisfying.

serving of healthy peach blueberry crisp

What’s the difference between peach blueberry crisp, crumble, and cobbler?

I had to look this one up myself as I was naming this recipe, and thought it interesting to share! These three desserts all have a similar base of warm baked fruit, but the difference is in the topping.

  • A crisp topping contains oats, in addition to other ingredients like cinnamon, flour, butter, and sugar.
  • A crumble topping is very similar to a crisp topping, except it doesn’t have usually oats. Crumbles have a streusel-like topping made of mostly flour, sugar, and butter.
  • A cobbler is the least similar of the three. To make cobbler, you drop biscuits onto the fruit before baking it.

Which one is your favorite? Crisp, crumble, or cobbler?

Ingredients in this Peach Blueberry Crisp

This recipe is so easy to make, and only uses ten plant-based, gluten free ingredients! You probably already have a lot of these ingredients in your pantry.

peach blueberry crisp fruit ingredients

If you love this recipe, you may also like

healthy peach blueberry crisp

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Healthy Peach Blueberry Crisp (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Category: dessert

Description

  • This peach blueberry crisp is vegan, gluten-free, and sweetened only with maple syrup, but it is the most delicious summertime dessert everyone will love!

Scale

Ingredients

  • 2 large ripe peaches, sliced and then slices cut in half
  • 1 pint blueberries
  • 3 tbsp cornstarch (to thicken the fruit, optional)
  • 1 cup old fashioned oats
  • 1/3 cup unsweetened shredded coconut
  • 1/4 cup almond flour
  • 1/3 cup raw nuts (I used pecans and slivered almonds)
  • 1/2 tsp cinnamon
  • 1/4 tsp Kosher salt
  • 1 T melted coconut oil
  • 1/4 cup + 1 tbsp maple syrup, divided
  • Your favorite vegan vanilla ice cream

Instructions

  1. Preheat oven to 350 degrees F. Spray an 8″x8″ baking dish with cooking spray.
  2. Combine chopped peaches, blueberries, corn starch, and 1 tbsp maple syrup in a large mixing bowl. Stir together until corn starch evenly coats the fruit.
  3. In a separate mixing bowl, combine oats, coconut, almond flour, nuts, cinnamon, salt, coconut oil, and 1/4 cup maple syrup. Stir together until well combined.
  4. Pour fruit mixture into the baking dish in an even layer. Then pour crisp topping onto the fruit, spreading into an even layer.
  5. Bake for 45-50 minutes, until the fruit is bubbling up around the edges.
  6. Let cool completely before slicing, if you want the fruit to be set from the cornstarch. You can reheat individual portions. If you don’t mind a messier dessert, dig in!
  7. Top with a scoop favorite vegan vanilla ice cream when serving.


Notes

  • Swap out the fruit based on your preferences…other berries would be delicious.
  • Keeps well in the fridge for up to 3 days.

Keywords: peach blueberry crisp, healthy peach blueberry crisp, vegan, gluten free

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pinterest graphic

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the products I link to, and use them frequently in my daily life!