Oatmeal, which grows well in short, wet growing seasons, is a staple grain in Scottish culinary tradition. Commonly used in Scottish baked goods, oats deliver whole-grain goodness. This cool climate also produces a wide variety of berries, including bilberries, a cousin to the American blueberry. The blueberries in this breakfast crisp deliver antioxidants, as well as fiber and vitamin C; the pears are a good fiber source.
1½ cups rolled oats
¼ cup whole-wheat flour
⅛ teaspoon salt
¼ cup honey
¼ cup margarine, melted
¼ cup chopped hazelnuts
¼ cup vanilla low-fat Greek yogurt
3 ripe pears (about 18 ounces), cored, cut in ½-inch slices
2 cups fresh or frozen blueberries or any berries
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
2 tablespoons honey
2 teaspoons vanilla extract
Before you begin: Wash your hands.
- Preheat oven to 350ºF (176ºC).
- To prepare the topping, combine the oats, flour and salt in the medium bowl. Stir well to combine; set aside. Stir together honey and margarine in a small bowl. Add the honey mixture to the oat mixture; toss gently to coat the ingredients. Stir in the hazelnuts. Set aside.
- To prepare the filling, combine the pears, blueberries, cornstarch, cinnamon, cloves and salt in a medium bowl. Stir together honey and vanilla extract in a separate small bowl; gently toss with the pear-berry mixture.
- Pour the pear-berry mixture into an 8-x-8-inch baking dish. Spread the oat topping over the fruit. Bake for about 30 to 40 minutes, until the top is golden brown.
- Serve warm or cold, topped with Greek yogurt.
- Substitute sliced apples instead of pears.
- Serve with frozen vanilla yogurt or ice cream for dessert.
Calories: 330; Calories from fat: 110; Total fat: 12g; Saturated fat: 1.5; Trans fat: 0g; Cholesterol: 0mg; Sodium: 220mg; Total carbohydrate: 52g; Dietary fiber: 7g; Sugars: 26g; Protein: 6g