Get your day started with this healthy and easy Breakfast Strawberry Rhubarb Crisp! This recipe uses fresh spring ingredients.
I am so not a morning person, yet, ironically, my favorite part of the day is early in the morning. I love waking up to a fresh new day and easing into my morning routine…
Fumbling my way in the dark into the kitchen to get a pot of coffee started. Reviewing my planner of the day’s requirements and making a to do list as I listen to that constant purr and drip of the coffee maker as that pungent coffee aroma, a smell that I have loved since my childhood, fills the house.
I then pour my first cup in my favorite mug, top it off with a splash of creamer, and head out onto my patio with my planner and computer in tow, to crank out some work while the fresh morning air is still cool and crisp. This is when my ideas and writing are the best and easily flow from my head.
I pour another cup, and steadily work on things on my to do list, working quickly and efficiently, enjoying that feeling of accomplishment as I mark one thing and then another off my list. And as soon as I finish that last sip from my second cup of coffee, I head inside and eat breakfast.
Which, despite being a food blogger and personal chef, is pretty basic. Usually fruit and yogurt parfaits, cereal, a smoothie, or avocado toast and eggs. I then do some more work while I eat, and once I’m finished with breakfast, pause work and go workout or go on a brisk morning walk.
My morning routine is pretty plain and straightforward and I’m sure similar to many, but oh how I love it! You see, this routine is one I dreamed of for years, yes, years! and one I’ve worked hard to make my own reality. I thrive when my days start just like this and feel like I’m a Rockstar in my own little world; as I work every morning to get things done and doing something that I am passionate about.
But, just like with anything, sometimes you have to change up your daily routine to get fresh ideas and prevent burnout, no matter your job. If you’re lucky this is in the form of a vacation, but, more realistically, it’s small little change ups that can add a recharge and boost of energy to your daily routine.
For me, this might mean heading to a local coffee shop for my daily two cups of coffee, or meeting up other like-minded people to brainstorm and network. Or could mean taking a new, more challenging workout class. But usually, it’s just buying a new flavor coffee creamer or changing up my normal go to breakfast.
That’s why I was so excited to see not only a favorite spring vegetable, rhubarb, when making my weekly trip to the farmers market, I decided to add a little excitement to my breakfast routine and create this Breakfast Strawberry Rhubarb Crisp!
Helpful Tips and Information:
Gluten Free Version: Substitute the whole wheat flour in this recipe with almond flour or a gluten free flour blend for a gluten free version.
Make Ahead: This Breakfast Strawberry Rhubarb Crisp can be made 3-4 days in advance and stored, wrapped in plastic wrap or aluminum foil, in the refrigerator. Reheat, uncovered, in the microwave for 30-60 seconds. Crisp can be made in individual ramekins, as shown, or prepared in a pie plate or 8×8-inch baking dish.
What does your morning routine look like? Please share in the comments below!
- For the strawberry rhubarb filling:
- 3 cups strawberries, hulled and diced
- 2 stalks rhubarb, diced
- 2 tablespoons honey or maple syrup
- 1 ½ tablespoons cornstarch
- 1 lemon, juiced and zested
- For the crisp topping:
- 3/4 cup rolled oats
- 1/4 cup whole wheat flour*
- 2 tablespoons ground flax seed
- 3 tablespoons unsweetened coconut flakes
- 1 tablespoon honey or maple syrup
- 1/8 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil**
- 1 pint vanilla frozen yogurt or vanilla protein ice cream
- Preheat oven to 350 degrees F. Grease four 8-ounce ramekins with coconut oil or cooking spray.
- In a bowl, stir together diced strawberries, rhubarb, honey, cornstarch lemon juice and zest. Divide diced strawberries and rhubarb evenly between prepared ramekins. Set aside.
- In another bowl, stir together rolled oats, whole wheat flour, ground flax seed, coconut flakes, honey, salt and melted coconut oil. Evenly divide crisp topping between the four ramekins, completely covering all of the fruit.
- Bake in preheated 350-degree F oven for 15-20 minutes or until crisp is hot and bubbly and golden brown. Serve immediately topped with one scoop vanilla frozen yogurt, if desired.
*Gluten free substitute: Substitute whole wheat flour with almond flour and use certified gluten free oats for a gluten free version.
**Can use oil of choice or butter, if desired.
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