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Traveling The World


Mail: Attn: Brittney Hiller

P.O Box 745

Port Royal, SC 29935



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​Brittney Hiller  Copyright 2018

Photo Credit: John Arthur Photography

Blueberry-Pecan Oat Crumble

February 9, 2015

During the new year we often try new things in an effort to create a healthy way of living. We attempt all things from exercise to dietary changes.  My choice was a two week sugar detox that fed me with incredible knowledge of my body, the effects sugar has on it, and irresistible recipes.

As a sugar goddess this challenge seemed difficult, but with the help of my guide and the group I was apart of, I mastered it like a pro and when the two weeks were up, I kept going.

Then of course, the sweet tooth came in and I wanted to try something gooey, crumbly, and delicious. This creation is all of these things and more!

Blueberry Pecan-Oat Crumble


2 3/4 Cup Unsweetened Almond Milk
1/4 Cup Melted Coconut Oil
1 Tbs Vanilla Extract
1 Cup Whole Rolled Oats
1 Cup Quinoa (uncooked)
3 Tbs Chia
1 Cup Pecan Chips
1/2 Cup Brown Sugar
1 Tsp Baking Powder
3/4 Tsp Salt
1 Cup Blueberries

Pre-heat oven to 375.
Coat 3 qt baking dish with a small amount of coconut oil.
In medium bowl whisk Almond Milk, Vanilla, and Melted Coconut Oil.
Combine oats, chia, pecan, sugar, and baking powder in baking dish.
Add milk mixture over dry ingredients.
Top with blueberries.

Bake 45 mins or until almost all liquid has been absorbed.
Let stand 5 minutes.

Serves 6.

Top with Cinnamon, Vanilla Yogurt for added bliss.
Unsweetened Plain Yogurt
Splash of vanilla


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