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)

Ingredients

Fruit Part

• 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

Granola Part

• 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
• 3/4 cup rolled oats
• 1/2 cup whole wheat flour
• pinch salt

+ Greek yogurt for serving

Directions

1. Preheat oven to 400°. Add the fruit to a large baking dish, and sprinkle the sugar and flour over top. Stir to combine.
2. In a microwave safe bowl, melt the coconut oil, then stir in the sugar, followed by the oats, then flour, and salt. Sprinkle over the fruit.
3. Bake for 30 minutes, then let cool to room temperature and chill in the fridge overnight.