Juicy berries and rhubarb pair with toasty oats and almonds for a beauty-giving beginning to your day, with skin-loving vitamins C and E, as well as detoxifying fiber. A one-dish solution to busy mornings, it’s fruit and granola in a single delicious bake. To serve, a scoop of your favorite yogurt or splash of kefir would take this to the next level.
Seasonal swaps
The strawberry-rhubarb fruit combination can be switched up, depending on the time of year. Try blueberries and peaches in summer, apples and figs in fall, and pears and cranberries in winter.
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Berry and Rhubarb Granola Crisp
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Ingredients
Topping
- 1 1/2 cups quick-cooking rolled oats
- 1 cup blanched whole almonds
- 1/3 cup lightly packed brown sugar or coconut sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 7 Tbsp coconut oil or unsalted butter melted
Fruit filling
- 3 cups fresh or frozen sliced strawberries
- 2 cups fresh rhubarb sliced into 1/2 in (1.25 cm) pieces
- 1/3 cup maple syrup
- 3 Tbsp orange juice
- 3 Tbsp arrowroot starch
Instructions
- Preheat oven to 350 F.
- For topping, to blender or food processor, add all topping ingredients except coconut oil and pulse until the mixture resembles coarse sand. Pulse in coconut oil until combined; the mixture will stick together when pressed between two fingers.
- For filling, in large bowl, mix to fully combine all filling ingredients. Tip into 8 x 8-inch baking dish or 9 to 10-inch round baking dish, spreading fruit evenly. Distribute topping overtop of fruit loosely.
- Bake for 40 to 50 minutes, until rhubarb is tender when pierced with knife, and filling is bubbling around edges. Cool for at least 15 minutes before serving.
Recipe Notes
Per serving: 323 calories; 5 g protein; 19 g total fat (11 g sat. fat); 36 g total carbohydrates (18 g sugars, 5 g fiber); 80 mg sodium
