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Berry and Rhubarb Granola Crisp

Serves 8.


    Berry and Rhubarb Granola Crisp

    Juicy berries and rhubarb pair with toasty oats and almonds for a beauty-giving beginning to your day, with skin-loving vitamins C and E, as well as detoxifying fibre. A one-dish solution to busy mornings, it’s fruit and granola in a single delicious bake. To serve, a scoop of your favourite yogurt or splash of kefir would take this to the next level.


    Beauty fruit focus: Strawberry and rhubarb

    Seasonal swaps

    The strawberry-rhubarb fruit combination can be switched up, depending on the time of year. Try blueberries and peaches in summer, apples and figs in fall, and pears and cranberries in winter.


    Berry and Rhubarb Granola Crisp


      • 1 1/2 cups (350 mL) quick-cooking rolled oats
      • 1 cup (250 mL) blanched whole almonds
      • 1/3 cup (80 mL) lightly packed brown sugar or coconut sugar
      • 1/2 tsp (2 mL) ground cinnamon
      • 1/4 tsp (1 mL) salt
      • 7 Tbsp (105 mL) coconut oil or unsalted butter, melted
      Fruit filling
      • 3 cups (750 mL) fresh or frozen sliced strawberries
      • 2 cups (500 mL) fresh rhubarb, sliced into 1/2 in (1.25 cm) pieces
      • 1/3 cup (80 mL) maple syrup
      • 3 Tbsp (45 mL) orange juice
      • 3 Tbsp (30 mL) arrowroot starch


      Per serving:

      • calories323
      • protein5 g
      • total fat19 g
        • sat. fat11 g
      • total carbohydrates36 g
        • sugars18 g
        • fibre5 g
      • sodium80 mg



      Preheat oven to 350 F (180 C).


      For topping, to blender or food processor, add all topping ingredients except coconut oil and pulse until the mixture resembles coarse sand. Pulse in coconut oil until combined; the mixture will stick together when pressed between two fingers.


      For filling, in large bowl, mix to fully combine all filling ingredients. Tip into 8 x 8 in (20 x 20 cm) baking dish or 9 to 10 in (23 to 26 cm) round baking dish, spreading fruit evenly. Distribute topping overtop of fruit loosely.


      Bake for 40 to 50 minutes, until rhubarb is tender when pierced with knife, and filling is bubbling around edges. Cool for at least 15 minutes before serving.



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