Description
A quick, easy breakfast crisp blending tart rhubarb and sweet apples in a no-bake filling with a crunchy granola topping. Naturally sweetened and low in added sugar. Perfect for weeknight or brunch.
Ingredients
1 cup organic granola (halal, alcohol-free)
6 rhubarb stalks, sliced 1/4 inch thick
2 Fuji or Rome apples, peeled and chopped
1/2 cup unsweetened applesauce
1/3 cup unsweetened applesauce
2/3 cup maple syrup (organic or amber-grade)
1 teaspoon fresh lemon juice
11⁄2 tablespoons tapioca starch
1/2 teaspoon ground cinnamon
Grapeseed oil for pan (or sunflower oil)
Instructions
Preheat oven to 350°F (180°C)
In a large bowl, mix 1/2 cup applesauce, 1/3 cup applesauce, maple syrup, lemon juice, tapioca starch, and cinnamon until smooth
Add rhubarb and apples, toss to coat the fruit with the mixture
Transfer to a greased 9×9-inch baking dish
Cover with aluminum foil and bake for 25 minutes
Uncover and sprinkle granola evenly over the top
Bake an additional 20-25 minutes until the topping is golden and crisp
Let cool slightly before serving warm with non-dairy milk or coffee
Notes
Use cornstarch as tapioca starch substitute
For vegan option, use pureed apple instead of applesauce
Adjust cinnamon to 1 teaspoon for stronger spice
Store leftovers in an airtight container in refrigerator (up to 4 days) or freezer (up to 3 months)
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg