Ingredients
For The Crumbs:
- 1 tablespoon almond flour
- 1 tablespoon old-fashioned rolled oats (gluten-free, if needed)
- 1/2 tablespoon coconut sugar
- 1 teaspoon coconut oil softened to room temperature (the consistency of softened butter)
For The Sauce:
- 1 cup strawberries roughly chopped (130g)
- 1/2 cup rhubarb sliced (65g)
- 1 tablespoon agave
- 1 tablespoon water
For The Oats:
- 2/3 cup old-fashioned rolled oats (gluten-free, if needed)
- 1 teaspoon ground cinnamon
- 2/3 cup unsweetened vanilla almond milk
Instructions
- Make the crumbs: In a small bowl, combine the almond flour, oats, and coconut sugar. Add the coconut oil and use your hands to mix until you have a crumbly mixture.
- Spread the crumbs on a microwave-safe plate and microwave for 1 minute. Stir, then microwave an additional 45 seconds. Place the plate in the refrigerator to let the crumbs harden.
- Make the sauce: In a medium saucepan, combine the strawberries, rhubarb, agave, and water over medium heat. Simmer for 6 minutes, then mash everything together. Cook for an additional 9-10 minutes, stirring frequently, until the mixture reduces and thickens. Stir frequently so the bottom doesn't burn.
- Once reduced, divide the sauce over 2 large cups.
- Make the oats: In a medium bowl, stir together the oats and cinnamon. Stir in the almond milk, then divide the oats between the 2 cups.
- Refrigerate for at least 6 hours to overnight to let the oats absorb the liquid.
- In the morning, divide the crumbs between the cups, stir everything together, and DEVOUR!