Description
A delightful dessert that balances sweet and tart flavors with a crispy oat topping, perfect for any occasion.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup rolled oats
- 1/2 cup pecans, chopped
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the rhubarb: In a mixing bowl, combine the chopped rhubarb with cornstarch and vanilla extract.
- Spread the rhubarb mixture at the bottom of your baking dish.
- Make the oat topping: Mix rolled oats, chopped pecans, brown sugar, cinnamon, melted coconut oil, maple syrup, and a pinch of salt.
- Add the topping evenly over the rhubarb layer.
- Bake for 30-35 minutes until the topping is golden brown.
- Cool slightly before serving.
Notes
Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg