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Strawberry-Granola Crisp

Strawberry-Granola Crisp

This crisp is a delicious dessert, but also a perfectly acceptable brunch (or breakfast): The oat topping channels granola with olive oil, almonds, and maple syrup, and the filling is barely sweetened, instead taking advantage of in-season berries.


  • 2 lb. strawberries, hulled, halved, quartered if large
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. plus 1½ tsp. cornstarch
  • ¼ cup extra-virgin olive oil
  • ⅓ cup unsweetened shreddedcoconut
  • Plain yogurt, whipped cream, or vanilla ice cream (for serving; optional)

Recipe Preparation

  • Place a rack in lower third of oven; preheat to 350°. Toss strawberries, sugar, lemon juice, cornstarch, and a pinch of salt in a large bowl to combine; transfer to a 9"-diameter pie dish or 1-qt. baking dish.

  • Stir oil and maple syrup in a medium bowl to combine. Add oats, almonds, coconut, flour, and 2 pinches of salt and work until mixture comes together in loose clumps; scatter over filling. Place crisp on a foil-lined rimmed baking sheet and bake until topping is golden brown and filling is bubbling, 35–45 minutes. Let cool at least 30 minutes before serving.

  • Serve crisp with yogurt, whipped cream, or ice cream, if desired.

  • Do Ahead: Crisp can be baked 1 day ahead. Let cool completely; cover and chill.

Reviews SectionI loved the idea of this, but it was underwhelming. For fresh summer strawberries, the flavor of this was just “okay.” I would definitely cut the lemon juice in half or omit - it was super sour for us. The ratio of cornstarch was off too as we had a mostly thin liquid/juice. Also, the texture of the crumble was fine but not ideal - the coconut made it a bit grainy. We’ll stick to our favorite strawberry crisp recipe (from erinliveswhole) which has similar ingredients but much better flavor and texture.literally my favorite thing ever.. i've made it twice already. the granola comes to such a perfect consistency.. the first time i made it i halved the recipe and used a smaller glass dish and ate the whole thing hot. i see people asking about making with frozen strawberries-- if you have no other choice, i would thaw them before using. baking frozen strawberries will probably make a lot of water and mess up the whole texture. would not recommend.livgrassonew jersey, usa06/20/20During quarantine, I cannot get fresh strawberries. Any thoughts on using frozen berries? I assume to roast them frozen. Thanks for any suggestions!AnonymousSolana Beach04/22/20Another hit from Ms. Perelman. The juices are a perfect syrupy consistency due to the cornstarch. Had it with ice cream last night and yogurt this morning! I will try 1 tablespoon of lemon juice next time. The olive oil really adds a savory dimension to the flavor that is delicious.AnonymousCamino, CA05/20/19I made this for Mother's Day Brunch - couldn't stop eating it. I actually cheated and used Bare Naked Maple Granola -- I ate it with yogurt and again for dessert with ice cream. A surprise success. Every one really liked it - including grand kidsdhill7984Norman Oklahoma05/14/19It's ridiculous how delicious this is. Made this as a hostess gift and then seriously rethought giving it once I'd tasted it, aka: sneaked a taste to be sure it was gift worthy. IT IS AND NOW I HAVE TO GIVE IT AWAY or the universe will come crashing down on me. My only hope is that she decides to serve it while I'm there, rather than waiting to have it for her breakfast in the morning. However it plays out, I have more strawbs in the fridge and I will be making this again immediately.I was able to mix the strawberry mixture in the pie dish I baked it in, so this came together with just one bowl! I subbed raw honey in for maple syrup, because that's what I had on hand. I had some down time before going in to work and made this as an afternoon snack! Super quick, easy, and delicious.

Strawberry-Granola Crisp - Recipes

fine grater, juicer, 4 bowls, cutting board, knife, large bowl, rubber spatula, baking dish, hand mixer with beaters


Step 1/4

Zest and juice lemon, keep the juice and zest in two separate bowls. Wash and hull strawberries. Roughly chop almonds. In a large bowl, mix strawberries, brown sugar, lemon juice, and starch. Set aside.

Step 2/4

Mix oats, chopped almonds, coconut flakes and salt in a bowl. Add olive oil and maple syrup to the granola mixture. Mix everything well together until all the dry ingredients are glazed with the syrup and oil.

Step 3/4

Place strawberries in a baking dish. Spread granola mixture over strawberries and bake at 180°C/ 356°F for approx. 30-40 min, or until the granola is golden brown and the corners are bubbling.

Step 4/4

While baking, prepare whipped yogurt cream. In a bowl, whip cream with vanilla sugar, then fold in yogurt. Season with prepared lemon zest. Serve strawberry granola crisp with whipped yogurt cream. Enjoy!

Strawberry Granola with Dried Strawberries

I used to think that a pint of strawberries was a pint of strawberries.

However, now I know that is SO not true! Ever since learning about Florida Strawberries, I have started paying more attention to the origin of my strawberries, and I have to say that the ones from Florida are fresher and sweeter than from other locations, like California and Mexico.

First of all, I had no idea that the Florida Strawberry season is actually November &ndash April. So right now is the perfect time to get amazing, in-season Florida strawberries! In fact, they are so good, you will want to stock up. But how to stock up on perishable produce?

There are lots of ways, and this #SundaySupper event will give you great ideas on how to preserve them and how to use the preserved strawberries. I decided to try my hand at drying strawberries in the oven and using them in a delicious homemade granola recipe.

If you live in Florida, you can even take advantage of the opportunity to visit a U-Pick farm and pick out your own strawberries! It doesn&rsquot get any fresher than that! Plus it can be a lot of fun for the whole family, as well as educational.

There are some things to know as you head out to enjoy a day in the strawberry fields. It is best if you pick only ripe berries (strawberries do not further ripen once they are picked!), and also try to clear every ripe berry from a particular plant before moving on, which helps to reduce the number of ripe strawberries that go to waste from being left behind. And don&rsquot forget the sunscreen!

My plan is to buy lots and lots of Florida Strawberries now, while they are at their best, and preserve them to last all year long! There are so many different ways to preserve the berries, like freezing, pickling, canning, and dehydrating.

I decided to try the method of drying first, since I have been wanting to do that for a while, but you can visit all of the recipes below to find out more about all the different processes.

The process of drying strawberries is actually not tough, even if you don&rsquot have a dehydrator. It took me a couple of tries to get the process just right for my oven, but even the first batch tasted wonderful! The drying process seems to concentrate the sweetness, so each dried strawberry tastes a bit like candy!

Here is my drying process that worked best:

  1. Preheat the oven to 200 degrees F.
  2. Slice the washed and hulled strawberries from top to bottom, in about ¼ inch thick slices.
  3. Soak the strawberries in a bowl with a mixture of lemon juice and cold water in a 1:1 ratio (i.e. 1 cup of lemon juice and 1 cup of water). This helps to prevent darkening and also acts as an anti-microbial.
  4. Remove the slices from the bowl with a slotted spoon and place them on parchment paper on a baking sheet.
  5. Bake for about 4 hours.
  6. Remove from the oven and let cool.

Recipe Summary

  • 1/3 cup whole-wheat flour
  • 1/3 cup old-fashioned rolled oats
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon coarse salt
  • 1/4 cup extra-virgin coconut oil
  • 8 ounces strawberries, hulled and cut into 1/2-inch pieces (1 1/2 cups)
  • 8 ounces fresh cherries, pitted and halved (1 1/2 cups)
  • 2 tablespoons packed brown sugar

Crumble: Preheat oven to 350 degrees. Combine all ingredients in a medium bowl knead until oil is combined and mixture forms clumps.

Filling: Combine all ingredients in another bowl.

Transfer filling to a 9-inch pie dish. Top evenly with crumble. Bake until bubbling in center and topping is golden, 35 to 40 minutes. Let cool slightly before serving.

Strawberry Crisp – Weight Watchers Freestyle

Are you ready for a dessert that’s only 2 Freestyle points per serving?

Then let me introduce you to this delicious Strawberry Crisp!

I was craving something sweet the other day so I took a look around to see what ingredients I had.

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Recipe Summary

  • 1 ⅓ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 1 ⅓ cups quick cooking oats
  • ½ cup lightly packed light brown sugar
  • ½ cup white sugar
  • ¾ cup melted unsalted butter
  • 2 teaspoons pure vanilla extract
  • 1 ⅔ cups strawberries, hulled and diced
  • 1 ½ cups fresh rhubarb, cut into 1/4 inch pieces
  • 1 tablespoon freshly squeezed lemon juice
  • ⅓ cup white sugar
  • 1 tablespoon cornstarch

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.

Combine flour, baking soda, and salt in a bowl stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.

Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.

Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.

Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.

Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.

20 Delicious Strawberry Desserts for Summer

Try our fresh strawberry recipes for your best dessert ever.

Strawberries, like all berries, are a healthy fruit: they're great sources of fiber, vitamins, and minerals. But that&rsquos just icing on the cake, because as many a kid will tell you, strawberry desserts are where it&rsquos at. So after you&rsquove had your fill of this fragrant fruit in healthy smoothies and summer salads, and maybe stashed some frozen strawberries in your freezer, treat your loved ones (and yourself) to what you were really craving and whip up one of these after-dinner winners.

Whether you dip them in chocolate, bake them in a pie, or throw them on the grill (yes, really), here are 20 sweet ways to eat the quintessential summer berry that'll feel like an indulgent treat every time.

Granola makes an excellent on-the go snack, keep some stashed away at your desk for those midday munchies. Other ways I love to serve it:

  • Serve over greek yogurt (blueberry, strawberry, peach etc) with fresh berries.
  • It’s delicious on grilled fruit (peaches, pineapple, bananas) with yogurt or mascarpone and honey.
  • Serve over ice cream.
  • Add to a smoothie bowl. Acai bowls are my favorite!
  • Eat it like cereal, with milk or non-dairy milk.
  • Spread peanut butter or almond butter (mixed with a little honey if you want a treat) over apple slices or bananas roll in granola.

Homemade Jordan's Strawberry Country Crisp

This Homemade Jordan's Strawberry Country Crisp is a great DIY version of my (and everyone else's) favourite ever breakfast cereal!

And by the way, "my favourite breakfast cereal" means I regularly ate this cereal (on and off) for a total of about 10 years. That's a decade, and just under half of my life so far. So yeah, I really love this cereal. My favourite thing about it is combination of the toasty coconut, crunchy oats, the CLUSTERS, and the amazing freeze-dried strawberries. Seriously, though, I don't know what the freezer does to strawberries but freeze-dried strawberries are just the BEST!

My version here is refined sugar free, and if you're gluten-free, you can make it using gluten-free oats. Another upside is that it's cheaper to make your own, so your wallet will definitely thank you, as well as your blood sugar levels.

The main issue I had making my own homemade version was that the little puffed clusters are the best part, but I just couldn't work out how to make them myself. Then I realised that brown rice puffs would work really well as it has a similar texture. Most brands are also gluten-free and have no added sugar. Perfect!

I also added some flaked almonds (which I don't think is part of the original recipe) because I thought they'd go well (and they do), but feel free to leave those out.

Just like all good cereals, this one is as equally delicious eaten sensibly (with milk, yogurt and fresh fruit for breakfast), as it is eaten insensibly (devoured by the handful for a midnight snack).

I hope you'll love this Homemade Jordan's Strawberry Country Crisp! Want more breakfast recipes? You might like my:

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Easy Skinny Strawberry Oatmeal Bars

Easy Skinny Strawberry Oatmeal Bars is super simple, one-bowl and no-mixer recipe for healthy dessert, kid-friendly snack or breakfast on-the-go! Because, oatmeal is always good breakfast choice , maybe you will like to try chocolate oatmeal bars version.

I love these bars for so many reasons. First of all, they taste AWESOME! Hearty oats and sweet juicy strawberries make really amazing combo. Easy Skinny Strawberry Oatmeal Bars are egg-free, in case you’re looking for that kind of recipe.

Even better is that, they are so simple to make. Bottom layer and topping are made from one mixture. Just whisk together dry ingredients with melted coconut oil and press it in the bottom of the pan.You don’t even need a mixer for this recipe. Also you don’t have to make the filling in a separate bowl. Just scatter diced strawberries, sprinkle with sugar, corn starch, lemon juice and topped with reserved crumbs.

In just a couple of minutes your bars are ready to go in the oven and you won’t be overwhelmed with a bunch of dirty dishes. It can’t be much easier than that, right?! After 45 minutes you’ll have the best bars you’ve ever tried.

And the last but not the least, you can eat these Easy Skinny Strawberry Oatmeal Bars without feeling guilt. They are healthy and skinny. The recipe use coconut oil instead of butter, whole wheat flour and light brown sugar instead white flour and sugar. And that doesn’t make these bars less tasty. Actually you can’t even tell that this is lighter and healthier version of classic dessert.

Easy Skinny Strawberry Oatmeal Bars are so delicious. The bottom layer is like soft and chewy oatmeal cookie with a hint of cinnamon and ginger and the topping is yummy and crunchy streusel. Sweet and juicy strawberry filling is simply mouthwatering. It makes perfect balance with hearty oats.

If you try these irresistible bars you’ll want them for every breakfast and snack, but they are also very satisfying as a dessert.

Easy Skinny Strawberry Oatmeal Bars are full of flavor and taste great on their own, but if you are looking for a really sweet treat that doesn’t have to be too skinny you can drizzle them with vanilla glaze. I personally like them even more without the glaze. Strawberries make them sweet enough for my taste, but it’s up to you.

Watch the video: PEAK REFUEL REVIEW. PREMIUM STRAWBERRY GRANOLA. Backpacking and Breakfast (January 2022).