gluten free | vegetarian | dairy free | vegan | egg free

40 minutes or less

What You’ll Need:

1 pint strawberries, sliced

3-4 stalks rhubarb, sliced*

*If you cannot find rhubarb or if it is out of season, just double the strawberries!

For the topping:

1 c gluten free rolled oats

½ c almond flour/meal

½ tsp cinnamon

¼ tsp salt

¼ c coconut oil, melted + more to grease baking dish

2 Tbsp raw sugar

Preheat oven to 375*

Evenly arrange raw, sliced fruit in a 9 inch pan.

In a large bowl, combine ingredients for topping. The coconut oil may make it chunky. Totally normal.

Sprinkle mixed topping atop fruit & pop into preheated oven for 30 minutes.

Enjoy right out of the oven, with a few spoonfuls of full fat vanilla yogurt, or #treatyoself to a scoop of real vanilla bean ice cream! (note serving with yogurt or ice cream make this NOT dairy free or vegan!)

Serves 6..