Strawberry Rhubarb Breakfast Crisp

Try this breakfast friendly take on the dessert crisp! This strawberry and rhubarb breakfast crisp is made with whole grains and just the tiniest amount of sugar!

Filling:
1½ cups chopped rhubarb, fresh or frozen
3 cups strawberries, fresh or frozen
Juice of ½ lemon
1 tablespoon buckwheat flour
1 tablespoon brown sugar

Filling:
1 cup oats
½ cup buckwheat flour
½ cup almonds, copped and toasted
2 teaspoons brown sugar
Large pinch of salt
⅓ cup coconut oil
Yogurt, for serving

View the full recipe at Avocado a Day →