We are FINALLY having some nice, warm weather. I’ve taken out my sandals and put away the socks for the season!
I’ve also started to crave fresh, local fruits and vegetables. I saw that some local asparagus is ready to eat so I know what I’ll be adding to my meals and salads this week. Although strawberries aren’t ready yet I still made this Strawberry Mango Crisp as a healthy breakfast for my family.
On Saturday mornings I love waking up and being able to put breakfast in the oven while I drink my coffee and slowly wake up. This Strawberry Mango Crisp is easy to put together and is delicious and healthy that you won’t feel guilty going back for seconds.
My oldest son is not a fan of oatmeal and he loved this recipe. The oatmeal is combined with sliced almonds and coconut and then lightly sweetened with honey. It was an amazing combination!
Adding mango with the strawberries, instead of the usual rhubarb, gave this crisp a unique taste that went so well with the oatmeal crumble on top. The possibilities are endless as to what you can mix and combine together!
As for my family I know I will be making one with rhubarb in it because it’s one of the first fruits to come in season and I can’t wait to get my hands on some of it. If you’ve followed my blog for awhile you know how much I love my rhubarb. I’ve made Rhubarb Streusel Bread, Honey Rhubarb Scones, Strawberry Rhubarb Smoothies, and Rhubarb Crumble Bars. I can’t wait to add some more rhubarb recipes to that list real soon!
Recipe adapted from Oh She Glows