Monday, January 25, 2010

The Monday Recipe Blog

We are into the frozen months here in Oklahoma.  Here is a nice recipe to try....

Add some antioxidants to your life with this BerryBerry Crisp.  Many of us have pledged to eat better in the coming year, and here is a tasty way to start fulfilling those New Year resolutions.

We can’t get too many antioxidants, which means we can’t eat too many berries! It’s nice that a delicious berry is jam-packed with wonderfully healthy benefits for our body, making it so easy to eat healthy.

You can prepare the crumble for this Super Berry Crisp ahead of time and store in the fridge for up to 4 days.

What follows is an easy recipe for BerryBerry Crisp….

2/3 cup rolled oats

6 tablespoons wheat germ

1/4 cup pecans, chopped

2 tablespoons olive oil

1/4 cup sesame seeds

1/4 cup sunflower seeds

2 tablespoons honey, preferably from a honey farm near your home

4 1/2 cups mixed berries – can be fresh or frozen, your choice

Preheat your oven to 400 degrees.

In a large mixing bowl, add the rolled oats, pecans, wheat germ, oil, seeds and honey.  You can substitute your favorite nut for the pecans, or mix and match them.   Mix this up well.  This will be the crumble for your BerryBerry Crisp.

(Note: In Oklahoma we grow a lot of pecans, so this is a favorite in our recipes.  Almonds, walnuts, almost any kind of nut would do just as well in this BerryBery Crisp.)
Pour your berries into a large baking dish, then sprinkle your mixture over the top of the berries and press down lightly.

Bake at 25 minutes, or until light brown and bubbling.

Serve it up hot and watch it disappear!

Serves about 6 people.


  1. Yum! I'm hoping I can use this recipe when/if my new blueberry bushes take off this summer.

  2. I wish I had blueberry bushes - I don't think they grow well in the Oklahome heat! Thanks for your comment!