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.

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)

Directions

  • 01

    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.

  • 02

    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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  • Love this idea!! I’m crazy about granola and would love to try this with rhubarb.

  • Sara Adamson

    Excited to make this! I’ve been looking to branch out my breakfast menu. If I make a big batch what’s the best way to store it? Does the granola get soggy after a few days?

  • Angela

    Rhubarb for president. Love this. On the docket for the weekend. Happy Monday!

  • Annie

    I didn’t notice a change in texture, or if it did at all, it was just the very bottom layer. However if you are worried about it you could just add the granola to each serving individually. Enjoy!

  • The granola topping is a wonderful addition! This sounds great!

  • roastedroot

    Yeeeees! I haven’t had any rhubarb yet this season, and this crisp is making me crave it so hard! I’m loving the strawberry-rhubarb goodness here and could definitely see enjoying this fresh out of the oven for breakfast :D

  • I can honestly say I have never tried rhubarb, but this recipe is tempting me to try it! :)

  • I am late getting on the rhubarb train, too! As a selective eater, I’ve always been afraid of rhubarb, but I just ate my first strawberry rhubarb pie this past month and loved it! Totally inspiring me to try this delicious granola crisp recipe! Thanks!

  • Karen

    I made this for my mom’s birthday dessert (she hates cake but loves fruity stuff so I did something different this year). My mom was skeptical but when I told her it was from Annie she was on board. It was a bug hit and couldn’t be easier.

  • Lydia

    This looks amazing! As an adult, the combination of strawberries and rhubarb has become a favorite. Now if my rhubarb would hurry up and grow so I can make this! :)

  • Kelly Shead Ermilio

    I love rhubarb….it reminds me of my Gram, as she made a dessert similar to your crisp. I’ve always been afraid to bake with it myself though, because I remember her telling me once when I was a little girl about the poisonous leaves… I think I’m ready to be daring and try your recipe!

  • Annie

    That makes me so happy! I’m so glad she enjoyed it!

  • Melissa Brooker

    I’ve got rhubarb coming in my produce delivery this week, this will totally be happening! When I was a kid we had rhubarb growing in our backyard, back then I ate it raw (shudder) or my grandma would stew it for us, and of course my all time favourite pie is strawberry rhubarb. So glad you discovered one of my long time faves! I look forward to more rhubarb recipes!

  • A recipe that doubles as breakfast AND dessert?! Music to my ears!