Happy End-of-the- Weekend to you! Just wanted to give a quick recipe shout for all of you looking for some holiday or everyday breakfast, dessert, and snack ideas. Remember the delicious apple crisp from the beginning of fall? Well here is another sweet and tangy version: the Coconut Cinnamon Cherry Crisp. A little bit earthy, a little sweet, and a little nutty. Perfect combo for a breakfast paired with a chai latte or some juice, a yummy snack, or a light dessert. I’ve been meaning to send this one out to you all for a long, long time now, but have just been distracted by so many other awesome ideas! Creativity (aka ADD) at its worst best!
The recipe is simple, same as the apple crisp, but the base is frozen (or fresh!) cherries, some agave, cinnamon, and a little love (hehe). Try and enjoy!
Coconut Cinnamon Cherry Crisp
Makes approximately 6 small servings
2 cups (or more if desired) frozen/fresh cherries, no pits!
Cinnamon to taste
2 tbsp Agave Nectar (Pure Maple Syrup would work also work well)
1 cup Oatmeal (if needed, use certified gluten free)
1 tbsp Chia Seed Egg (ground flax seed egg may also work)
2/3 cup Water (maybe less)
¾ cup Coconut Oil
vanilla (optional)
Preheat oven to 350°.
In a small bowl, combine 3 tbsp water with 1 tbsp chia seeds. Let sit until water starts to soak into the seeds.
In a high-speed blender or food-processor, process ½ cup of oatmeal until ground into a fine, flour-like consistency. Pour into bowl and add ½ cup whole oats. Add 2 tsp agave nectar and chia seed egg. Mix together. Slowly add water until mixture is moist but still a bit crumbly.
Heat the cherries on the stove in a pan with a drizzle of agave nectar. Stir every few minutes so the cherries do not stick. As they heat and the sugars melt, it will become more liquid-y and cook down. (If the cherries are frozen and it becomes more watery than just a little liquid-y, drain a bit). Add cinnamon and more sugar to taste. If the cherries are sour, you can also add vanilla to taste. 
Divide the cherry mixture into six small baking bowls or ramekins. 
Add oatmeal mixture to the top, covering the cherries in each dish.
Place in the oven for 10 minutes. After 10 minutes, add 1 tsp-1tbsp coconut oil to the top of each crisp.
Bake for 5 more minutes. Baking times may vary.Remove from oven and let cool for 10 minutes, serve, and enjoy! If you have any leftover, I recommend reheating a bit before serving again. This is also great with a little coconut whipped cream or ice cream on top!
Have a wonderful rest of the weekend and remember to take some time to yourself in the mad rush of the holiday season! Maybe sit and enjoy some nice cherry crisp for a change of pace 😉
Peace and love,
Jessi
