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Breakfast Strawberry Rhubarb Crisp

Breakfast Strawberry Rhubarb Crisp

Get your day started with this Breakfast Strawberry Rhubarb Crisp! This recipe uses fresh spring ingredients and is topped with protein packed ice cream!
Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • 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 unsweetned coconut flakes
  • 1 tablespoon honey or maple syrup
  • 1/8 teaspoon kosher salt
  • 3 tablespoons melted coconut oil
  • 1 pint Vanilla Bean ProYo ProYo High Protein Low Fat Ice Cream


  1. Preheat oven to 350 degrees F. Grease four 8-ounce ramekins with coconut oil or cooking spray.

  2. 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.
  3. 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.
  4. 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 Bean ProYo ProYo High Protein Low Fat Ice Cream.

Recipe Notes

*Gluten free substitute: Substitute whole wheat flour with almond flour and use certified gluten free oats for a gluten free version.