Strawberry Rhubarb Breakfast Oat Crisp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cross between a crisp and cobbler, this breakfast features strawberry-rhubarb-poppy seed filling topped with an almond and oats crumble. Ready in under an hour, it's a healthy and delicious summer breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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 (hulled and sliced)
- 2 cups rhubarb (chopped into smaller pieces)
- 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 (or coconut yogurt to serve with (optional))
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 284mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 540mg
- Calcium
- 365mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 284MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.