Packed with wholesome ingredients such as chia seeds, walnuts, raspberries, and coconut milk this Healthy Raspberry Crisp is one to make often. Warm bubbling raspberries explode around the crunchy sweetened oatmeal crisp for a healthy treat.
I’m passionate about dessert and enjoying serving rich and decadent treats to my friends and family. When such a sweet is considered healthy and comprised of ingredients I always have in stock, it heightens the level of joy.
This Healthy Raspberry Crisp is a dessert I can prepare any time of year and at a moment’s notice.
Cleaning up desserts during the holidays can be challenging, but not if you have decadent desserts like this one. Here are some of my other favorites: vegan oatmeal cookies and Salted White Chocolate Macadamia Quinoa Bark.
How to Make Healthy Raspberry Crisp
This healthy raspberry crisp is simple in preparation. All the ingredients are also pantry ingredients, meaning they’re ones you can have on hand.
The raspberries can also be frozen so this is a dish you can whip up in minutes. You also don’t need any fancy cooking gadgets or equipment. I used a simple 8-inch baking dish and some mixing bowls.
- Mix the raspberries with cornstarch and two teaspoons of Maple Syrup to sweeten. Place in a greased 8×8 baking dish or individual ramekin dishes.
- Combine the oats, cinnamon, baking powder, salt, walnuts, chia seeds, and the remaining maple syrup in a mixing bowl.
- Cut the butter into small pieces, and then use a pastry cutter to cut into the oat mixture. Stir in the milk.
- Spread the oat mixture over the raspberries and bake at 350℉ for 25 minutes, or until the berries begin to bubble. Let sit for 10 minutes before serving.
Tips for Preparing Extra Healthy Raspberry Crisp
- When greasing your baking dish or individual ramekin dishes use a healthy fat such as coconut oil or ghee.
- Make it gluten-free: choose “gluten-free” oats for this dish to omit unnecessary gluten.
- Choose your salt wisely! This may seem like a small change, but using a salt such as Himalayan Pink Salt has added benefits such as it increases hydration, helps with electrolyte balance, prevents muscle cramping, and helps lower blood pressure.
- Swap the butter: the cold butter can also be swapped out for ghee in the oat crisp for an extra crumbly topping.
- Make it vegan: change the butter for a vegan option or use coconut oil.
- 4 cups Raspberries
- 1 teaspoon Cornstarch
- 2 teaspoons Maple Syrup
- 2 cups Rolled Oats
- 2 teaspoons Ground Cinnamon
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Chopped Walnuts or pecans
- 2 tablespoons Chia Seeds
- 1/4 cup Maple Syrup
- 2 tablespoons Cold Butter
- 1/4 cup Coconut Milk canned, or other non-dairy milk
- Preheat the oven to 350℉. Grease an 8×8 baking dish or 4 individual ramekin dishes.
- In a mixing bowl combine the raspberries, cornstarch, and 2 teaspoons of maple syrup. Pour into the greased baking dish.
- In a separate mixing bowl mix the oats, cinnamon, baking powder, salt, walnuts, chia seeds, butter, and the remaining maple syrup.
- Stir this milk into the oat mixture until mixed and pour over the raspberries.
- Bake for 25 minutes or until the raspberries begin to bubble and the crisp begins to turn golden brown. Let sit for 10 minutes before servings.