I think it’s okay to eat dessert for breakfast.
- Dessert is my favorite thing to eat (although tortilla chips are a close second), and having it right away puts me in a great mood.
- Since I need to stay energized for my day, I’m less likely to go back for seconds and thirds than I would be, say, at 10:00pm after a glass of wine, when feeling groggy and stuffed doesn’t seem so bad. So in the long run, I’m less likely to overeat if I indulge in dessert for breakfast.
- Lots of the desserts I make are full of nutritious things, like fruit and…um…superfoods. Plenty of superfoods.
- If I eat dessert in the morning, I have all day to burn it off.
- When you eat dessert at the beginning of the day, you don’t have to spend the entire mid-morning and afternoon trying to deal with your cravings, since you’ve already satisfied them.
Am I convincing anyone?
But I have made it a personal mission to come up with dessert recipes you can eat for breakfast (without obliterating your health). And I don’t mean my dessert smoothies, which truly ARE great for you—I mean something with more substance…like a crisp.
You might remember the Healthy (But Still Delicious) Apple Crisp I made a few months ago. I’ll confess, I ate that for breakfast till it was gone.
Now I’ve moved on to a spring version that knocked my socks off. Do you know how long I’ve been waiting for rhubarb? Well, you do, because it’s seasonal, so I’ve been waiting approximately 3 seasons for it. -_-
Anyway, it’s up to YOU if you want to enjoy this crisp for breakfast, but let me just throw this out there: it has no refined sugar (just agave and maple!), it’s not slathered in nutella (although, is that actually a minus?), and it’s ready.
If you spend 20 minutes preparing this in the evening, you won’t be scrambling for breakfast the next morning, and ending up buying a shame-bagel at Starbuck’s. Just scoop it into a bowl, and if you’re too rushed to heat it in the oven, microwave it (I won’t tell anyone), and start your day off with a burst of sweet, tart, springy delight.
I think you’re going to love the way the crispy, melt-in-your-mouth topping merges with the zingy rhubarb. And if you add a scoop of your favorite vegan ice cream? It sings.
- 2 cups rhubarb, sliced in ½-inch dice, tough threads removed
- 4 cups fresh strawberries, sliced in ½-inch dice
- ⅓ cup agave nectar
- 1 teaspoon cornstarch
- 1 Tablespoon lemon juice
- ½ cup rolled oats
- ½ cup almond meal
- ½ cup spelt flour
- 3 Tablespoons maple syrup
- 2 Tablespoons coconut oil (liquid)
- ¼ teaspoon salt
- Preheat oven to 375ºF.
- In a small bowl, whisk together the lemon juice and cornstarch.
- In an 8 x 8 in baking dish, combine rhubarb, strawberries, agave, and cornstarch-lemon juice mixture.
- In a medium bowl, combine ingredients for topping and stir with a fork until crumbly. Pour over the filling.
- Bake for 45 minutes, checking after 30 minutes for burning. If the top looks browned already, cover lightly with a piece of foil.
- When cooked, let sit for 15 minutes.
- Serve immediately, with a scoop of vegan ice cream!
The Waco Vegan is no longer updated. You can find me over at RandleBrowning.com instead.