Strawberry Rhubarb Breakfast Crisp

This Strawberry Rhubarb Breakfast Crisp is a delicious and wholesome morning treat packed with whole grains and the perfect balance of sweet and tart.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fruit Filling

2 cups chopped rhubarb fresh or frozen
2 cups sliced strawberries fresh or frozen
2 tablespoons lemon juice
1/4 cup buckwheat flour or whole wheat/spelt flour
1/4 cup brown sugar adjust for sweetness

For the Topping

1 cup old-fashioned oats rolled oats recommended
1/4 cup sliced almonds or omit for nut-free
1/4 cup coconut oil or substitute with butter/other oil

For Serving

1 cup yogurt dairy-free alternatives can be used

Equipment

Baking dish

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
In a large baking dish, combine your chopped rhubarb and strawberries with lemon juice, buckwheat flour, and brown sugar. Stir until coated.
In a medium bowl, mix the old-fashioned oats, buckwheat flour, additional brown sugar, and a pinch of salt.
Add melted coconut oil to the oat mixture and blend until crumbly.
Evenly sprinkle the oat mixture over the fruit filling.
Bake for 40-45 minutes until the filling bubbles and topping is golden brown.
Let cool slightly, then serve warm or chilled topped with yogurt.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 7gSodium: 50mgPotassium: 150mgFiber: 4gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Ensure the fruit is evenly coated with flour and sugar for consistent sweetness. Use frozen fruit if convenient, ensuring it's thawed and drained. Taste the fruit mixture before baking; add more sugar if necessary.

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