Strawberry Rhubarb Breakfast Cobbler


Strawberry Rhubarb Breakfast Cobbler


2 cups
Diced Strawberries
1 cup
thin rhurbarb slices
1 teaspoon
Coconut Sugar
1⁄8 teaspoon
3⁄4 cups
Rolled Oats
1⁄2 cup
Cooked Quinoa
1⁄2 cup
almond flour
1⁄4 cup
Chopped Walnuts
2 tablespoons
Coconut Sugar
1⁄4 cup
Melted Coconut Oil
1⁄4 cup
Silk Sweet + Creamy Almond Creamer


  1. Preheat oven to 375 degrees. 
  2. In a medium sauce pan over medium heat, saute the strawberries and rhubarb with 1 tsp coconut sugar and 1/8 tsp cinnamon for approximately 4 minutes. Rhubarb and strawberries should soften and be warm. Remove from heat.
  3. Prepare 4 one cup ramekins, or a 9x9 baking dish with coconut oil or non-stick spray. Even divide the strawberry rhubarb mixture into the bottom of each ramekin. 
  4. In a large mixing bowl, combine the remaining ingredients: rolled oats through Silk creamer. Stir until combined. Then, evenly divide the cobbler mixture on top of the berries in each ramekin. 
  5. Place the ramekins on a baking sheet and bake for 30 minutes. 
  6. Serve hot --- on its own, or with a scoop of vegan So Delicious ice cream!

Yields 4 Servings