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Berry and Rhubarb Granola Crisp
Serves 8.
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 fibre. A one-dish solution to busy mornings, it’s fruit and granola in a single delicious bake. To serve, a scoop of your favourite yogurt or splash of kefir would take this to the next level.
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Ingredients
Topping
- 1 1/2 cups (350 mL) quick-cooking rolled oats
- 1 cup (250 mL) blanched whole almonds
- 1/3 cup (80 mL) lightly packed brown sugar or coconut sugar
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) salt
- 7 Tbsp (105 mL) coconut oil or unsalted butter, melted
Fruit filling
- 3 cups (750 mL) fresh or frozen sliced strawberries
- 2 cups (500 mL) fresh rhubarb, sliced into 1/2 in (1.25 cm) pieces
- 1/3 cup (80 mL) maple syrup
- 3 Tbsp (45 mL) orange juice
- 3 Tbsp (30 mL) arrowroot starch
Nutrition
Per serving:
- calories 323
- protein 5 g
-
total fat
19 g
- sat. fat 11 g
-
total carbohydrates
36 g
- sugars 18 g
- fibre 5 g
- sodium 80 mg
Directions
01
Preheat oven to 350 F (180 C).
02
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.
03
For filling, in large bowl, mix to fully combine all filling ingredients. Tip into 8 x 8 in (20 x 20 cm) baking dish or 9 to 10 in (23 to 26 cm) round baking dish, spreading fruit evenly. Distribute topping overtop of fruit loosely.
04
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.
