This is hands-down the best summer breakfast you’re ever going to have. I started making breakfast crisps at the very beginning of this blog, when I adapted Smitten Kitchen’s Breakfast Apple Granola Crisp with an all-rhubarb version. Deb subsequently updated the recipe in her cookbook, and that’s been my go-to for the last few years. I do make this in the Fall with apples, but this is truly my favourite.
Over the years I’ve realized that a pure rhubarb fruit component is a little bracing for the morning, so now I do equal parts rhubarb and strawberries. I like to make this on Sunday nights before bed, and chill it in the fridge until the morning, then scoop out a bit into a mason jar with a huge dollop of plain Greek yogurt to bring to work, then repeat all week. I’ve been meaning for years to make a peach and blueberry version, so that’s going on the to-do list for August.
Strawberry Rhubarb Breakfast Crisp
Source: The Smitten Kitchen Cookbook (with a couple adaptations)
4 cups diced strawberries & rhubarb (I basically use equal amounts of each, enough to fill a large baking dish)
2 tbsp turbinado sugar
1 tbsp flour
4 tbsp coconut oil (the original recipe calls for butter, but I’ve been making this substitution for a few years and love it)
1/3 cup turbinado sugar
1/2 cup rolled oats
1/2 cup whole wheat flour
+ Greek yogurt for serving
- Preheat oven to 400°. Add the fruit to a large baking dish, and sprinkle the sugar and flour over top. Stir to combine.
- In a small saucepan, melt the coconut oil, then stir in the sugar, followed by the oats, then flour, and salt. Sprinkle over the fruit.
- Bake for 30 minutes, then let cool to room temperature and chill in the fridge overnight.