Healthy Oatmeal Crisp with Peaches & Berries


  • 3 ripe peaches
  • 1 C frozen or fresh berries (I like a blend of blueberries, raspberries, blackberries and strawberries)
  • 2 C oats
  • 4-5 T pumpkin seeds (raw)
  • 2 T coconut oil (room temperature or slightly melted)
  • 1 T brown rice syrup (a nice alternative to other sweeteners)
  • juice of one lime
  • 1 T cinnamon
  • 2 t salt (I use pink Himalayan)
  • unsweetened coconut flakes (for topping)


  • Dice up fresh peaches into small chunks. Place in bowl. Mix in juice of lime, syrup and half of cinnamon. Combine with a spatula then fold in berries
  • Put mixture into prepared pie dish
  • In separate bowl, combine oats, pumpkin seeds, remaining cinnamon, salt and coconut oil. With your hands, place topping on berry/peach mixture
  • Bake crisp in oven for 30 minutes or until topping turns golden brown and a bit crispy
  • Allow to cool slightly and top with coconut flakes. Enjoy while still warm with a side of ice cream (I love Nada moo!'s coconut milk-based Vanilla) or how I prefer — as breakfast the next morning with a dollop of peanut butter