Morning Meals :: Strawberry Rhubarb Oatmeal Crisps

By Julia Gartland
Morning Meals | Strawberry Rhubarb Oatmeal Crisps | Photography by Julia Garland

This breakfast is somewhere between a healthy morning meal and a delicious indulgence.  It’s the perfect warm weather brunch idea, individually baked for your guests.  Breakfast crisps are perfectly sweet without giving you the sugar hangover of most pastries.  It’s best served with strong coffee and a dollop of whipped creme if you’re feeling fancy.  Happy summer!

Morning Meals | Strawberry Rhubarb Oatmeal Crisps | Photography by Julia Garland

Morning Meals | Strawberry Rhubarb Oatmeal Crisps | Photography by Julia Garland

Strawberry Rhubarb Oatmeal Crisps

Serves 2 servings

Somewhere between breakfast and dessert, these Strawberry Rhubarb Oatmeal Crisps are the perfect way to use spring's tart vegetable. Enjoy!

By Camille Styles

10 minutes


35 minutes




  • 2 stalks rhubarb, thinly sliced
  • 1 pint strawberries, roughly chopped
  • 1 tablespoon tapioca starch
  • 1 tablespoon almond meal
  • 1 teaspoon vanilla extract
  • 2 tablespoon maple syrup
  • Freshly grated nutmeg, to taste


  • 1/3 cup (gluten-free opt.) rolled oats
  • 2 tablespoons almond meal
  • 2 tablespoons brown sugar
  • 1/2 teaspoon freshly grated nutmeg
  • Dash of cinnamon
  • Sprinkle of salt
  • 3 tablespoons roughly chopped almonds
  • 1 tablespoon coconut oil
  • 2 tablespoons maple syrup
  • 3 tablespoons butter, chilled and cubed
  • Raw sugar to top


1. Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients for filling. Fold together until mixed well. Spoon mixture into greased ramekins, about 3/4 full.

2. In another large mixing bowl, whisk together first six ingredients. Then, fold in almonds, coconut oil and chilled, cubed butter.

3. Using your hands, mix batter together well until it’s moist and clumpy. Crumble topping over each individual ramekin. Sprinkle each with raw sugar and add to a small baking sheet.

4. Bake for 30-35 minutes or until fruit mixture bubbles and topping is browned. Let rest for 10-15 minutes before serving.

Comments (8)

  1. Rachelle says:

    umm this looks so yummy.

  2. 204 Park says:

    This looks so good! I’ll have to try this soon 🙂 Xo, S

  3. Todd says:

    What a perfect looking breakfast!!

  4. huntfortheverybest says:

    it looks delicious!

  5. Leticia says:

    What a great way to start the morning

  6. Pam says:

    So perfect AND it’s gluten free, thank you!

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