FOX 8 Recipe Box: Berry Oatmeal Crisp

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Blueberry, Strawberry, Raspberry Oatmeal Crisp

Recipe from Executive Chef Jim Perko, Cleveland Clinic Wellness Institute

Makes 12 Servings –  Serving Size: 1 piece


  • 1 tablespoon Chia Seed
  • 1 Orange – zest
  • 4 cup Blueberries – rinsed
  • 1 ½ cup Raspberries – rinsed
  • 1 cup Strawberries – rinsed and quartered
  • 1 tablespoon Agave Nectar
  • ¼ cup Canola Oil
  • 3 ounces Unsweetened Almond Milk
  • 1 tablespoon, 2 teaspoon Agave Nectar
  • 2 cup Quick Oats
  • ¼ cup Whole Wheat Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¾ teaspoon Salt


In a large mixing bowl, combine and mix well the Chia seed, zest, berries and Agave nectar and pour into a glass 9”x13” baking pan.  In a small bowl, combine and whisk together the canola oil, almond milk and Agave nectar.  In a large mixing bowl, combine remaining five dry ingredients and whisk together to thoroughly mix.  Add the combined wet mixture to the dry and mix well to make crumb topping.  Sprinkle on top of fruit mixture.  Bake in a pre-heated 400 degree oven for 25 minutes.  Remove, let set for 15 minutes and serve.


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