Breakfasts, Desserts, Gluten-Free, Single Servings, Vegan, Vegetarian
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Strawberry-Rhubarb Oat Bowl

This is my version of a fruit crisp without all the flour and without all the baking (but with a creamy sweet ginger kick). Toasting the oats in a skillet gives it that baked taste in just minutes rather than the better part of an hour. And even though I created this for desserting purposes, it would actually make a really healthy breakfast.

Okay, get to it!

Strawberry-Rhubarb Oat Bowl
Single Serving, Dessert | Vegan, Gluten-Free
Prep time:
5 min |  Cook time: 10 min

1 stalk rhubarb
4-5 strawberries
3 tablespoons cashew cream (or Greek yogurt)
3-4 tablespoons non-dairy milk
1/4-inch slice ginger
1 tablespoon maple syrup
1/2 cup rolled oats
1 tablespoon non-dairy butter

1. Mince ginger.
2. In a small bowl, stir together cashew cream with half of maple syrup, ginger, and non-dairy milk 1 tablespoon at a time until it’s still thick(ish), but pours easily from the bowl.
3. Slice rhubarb and strawberries.

Cook and serve:
1. Melt half of non-dairy butter in a small skillet on medium heat. Add rhubarb and cook until slightly soft, about 3 minutes. Remove from heat, set aside.
2. Melt remaining non-dairy butter in skillet, then add oats. Stir oats constantly until some pieces start to get golden brown, 3 to 5 minutes. Remove from heat.
3. In a serving bowl, stir together rhubarb, strawberries, oats, and cashew cream.
4. Drizzle remaining maple syrup over the top and enjoy!

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