I’ve been loving all things Shauna Niequest lately, especially her book Bread & Wine. I was given a gift card to Whole Foods about two weeks ago, and I used it for that week’s grocery trip. I typically go to Kroger or Harris Teeter, but I had the gift card and went for it. To my surprise, I didn’t spend nearly as much money as I thought I was going to, and I got everything I needed. I typically spend about $50 on groceries which last me about a week and a half. This successful experience inspired me to try Whole Foods again, and today was that day! I went inside with a $50 budget and I only went over by 28 cents! With this shopping trip, I bought food for a shrimp pasta, and ingredients to bake Blueberry Crisp, a recipe I found in Shauna Niequist’s book, Bread & Wine. I deviated from her recipe because it included nuts, and I’m slowly developing an allergy (which is weird and annoying) so I will share my interpretation!
My Interpretation of Shauna Niequst’s Blueberry Crisp:
- 4 cups of blueberries (or any fruit you prefer)
- 1 cup old fashion oats
- 1/2 cup oats
- 1/2 cup granola (honey flavored)
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1/2 teaspoon salt
- Pour blueberries in a 8 by 8 pan
- Mix other ingredients together then pour over blueberries
- Bake at 350 for 35-40 min. Or 10 minutes longer if fruit was frozen. Finished when toppings are golden and fruit is bubbling
I like a lot of crunchiness, so I will probably add more oats and granola next time, but let me tell you, it is so good! For breakfast, I typically eat something along the lines of Eggo waffles or Wildberry Poptarts, so this should be a nice alternative, plus it was super easy to make and pretty healthy (if thats something you care about ).
Comment below if you’ve ever made another version of this cause I’m excited to experiment next time!