Strawberry Rhubarb Breakfast Oat Crisp

Name: Strawberry Rhubarb Breakfast Oat Crisp
Prep time: 20 min
Cook time: 40 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 cups (120 gr) sliced raw almonds, divided; 1/2 cup (70gr) whole wheat pastry flour (or whole wheat flour); 1/2 cup (50gr) rolled old fashioned oats; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 tablespoons coconut sugar; 1/4 teaspoon salt; 6 tablespoons (85gr) unsalted butter, cut into smaller pieces – plus more for greasing the pan; 1/4 cup (60ml) buttermilk; 2 cups fresh strawberries; 2 cups rhubarb; 1 tablespoon lemon juice; 2 tablespoons grated lemon zest; 1 tablespoon of honey; 2 tablespoons poppy seeds; 3 tablespoons arrowroot powder or corn starch; 4 cups of plain milk

20 mins prepServes 6

This Strawberry Rhubarb Breakfast Oat Crisp is between a crisp and a cobbler made by topping off a strawberry-rhubarb-poppy seed filling with an almond-oats-butter topping. Ready in less than an hour it is a delicious and healthy summer breakfast.

0 servings

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