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Gluten Free Upside Down Blueberry Loquat Crunch For Breakfast

Garden Eats Upside Down Blueberry Loquat

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

California blueberry and loquat season are off to their start. We’re baking them up this weekend. Try our upside down crunch with a little tea or mixed into yogurt- your kiddos will love it too!

What You’ll Need

  • 1 tbsp coconut oil
  • 1 1/2 cups blueberries
  • 1/2 cup chopped loquats (peeled/de-seeded)
  • 2 tbsp melted butter
  • 1 1/2 cups rolled oats (not quick cooking)
  • 1/2 tsp baking powder
  • 1/4 cup walnuts or pecans
  • 1 tsp maca powder
  • 1 tsp cinnamon
  • pinch of salt
  • 1 cup milk
  • 1/4 cup maple syrup or honey (can sub lucuma powder or stevia)
  • 1 egg
  • 1 tsp vanilla
  • juice of one small meyer lemon

Putting It All Together

1. Preheat oven to 375. Grease a 9×9 baking dish with coconut oil.

2. Place blueberries in baking dish.

3. In a medium bowl combine oats, baking powder, nuts, maca, cinnamon, salt and melted butter. Mix well and spread over blueberries. Squeeze lemon juice over top.

4. In a small bowl whisk together the milk, egg, vanilla and honey or maple syrup.

5. Pour evenly over oatmeal mixture.

6. Bake for 35-40 minutes or until golden brown.

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