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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Strawberry Rhubarb Granola Crisp Cooking View
Annie's Original

As the weather warms up it seems that life just continues to ramp up right along with it, getting busier and busier by the week. Though almost everything on the schedule is fun, it is nearly full to the brim! At times like this it can be so very easy to let home cooking fall by the wayside for easier options like carry out, but this is the time to persevere and make it happen. The bit of extra effort required to get home cooked meals onto the table is so worth it to nourish both body and soul.

One thing I have not been able to get enough of this spring is rhubarb. I was way late to the rhubarb game, never really trying it until the last year or two, but now that I realize how much I adore the sweet-tart combination of strawberries and rhubarb, I’m making up for lost time. This granola crisp is a super simple healthy breakfast option that is so irresistible, it would be equally as good for dessert with a scoop of vanilla frozen yogurt on top. It reheats beautifully so feel free to make one large batch (double or triple the recipe) and enjoy throughout the week. That’s my plan from now till rhubarb says peace out.

Strawberry Rhubarb Granola Crisp
Yield: about 4-5 servings

Ingredients

  • ¼ cup finely chopped walnuts
  • ¼ cup plus 2 tbsp. unsweetened shredded coconut
  • 1 cup old fashioned oats
  • 1½ tbsp. maple syrup
  • 1½ tbsp. honey
  • 1 tbsp. coconut or olive oil
  • Pinch of coarse salt
  • Dash of ground cinnamon
  • Dash of grated nutmeg
  • 3 cups coarsely chopped rhubarb
  • 3 cups hulled and quartered strawberries
  • up to ¼ cup sugar (I used vanilla sugar)
Cooking View

Directions

  • Heat the oven to 350˚ F. Meanwhile, in a medium skillet over medium heat, toast the walnuts, stirring occasionally, until lightly browned and fragrant. Transfer to a medium bowl. Add in the coconut, oats, maple syrup, honey, coconut oil, salt, cinnamon and nutmeg. Stir to combine. Transfer to a baking sheet lined with a silicone baking mat and spread into an even layer. Bake, stirring once or twice, for 15 minutes or until lightly browned. Remove from the oven and set aside.

  • While the granola is baking, prepare the filling. Combine the rhubarb, strawberries and sugar in a mixing bowl and toss well to combine. Transfer to a baking dish or individual oven-safe dishes. Bake for 30 minutes, mixing gently at 10 minute intervals. After the 30 minutes are up, top with the granola mixture and return to the oven. Bake for 10 minutes more, then remove from the oven and cool slightly before serving.

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