Try this Oats and Flax Blueberry Crumble with Greek Yogurt recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees F. Grease an 8-inch square pan. In a medium bowl, combine the blueberries, corn starch, vanilla sugar, sugar and lemon zest. Pour into the prepared pan. In another bowl, combine oats, flaxseed meal and brown sugar. Add the butter and rub it into the dry ingredients until a crumble forms. Scatter the crumble evenly on top of the blueberries. Bake 15-20 minutes. Serve warm with a dollop of Greek yogurt and a drizzle of local honey.
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Serving Size: 1 Recipe (1264g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 3023 | ||
Calories from Fat: 1314 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 146g | 195 % | |
Saturated Fat 81.8g | 409 % | |
Monounsaturated Fat 42.7g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 245.3mg | 75 % | |
Sodium 1256.6mg | 43 % | |
Potassium 2268.8mg | 60 % | |
Total Carbohydrate 364g | 107 % | |
Dietary Fiber 32g | 128 % | |
Sugars, other 332g | ||
Protein 72.2g | 103 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3023
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