Rhubarb crisp with oatmeal and strawberries is a healthy and easy breakfast recipe. 

Fresh, tasty, crunchy and healthy dessert! 

Soft berries with crispy whole wheat and oats are best served with yogurt for breakfast or ice cream for a dessert. 

Preheat oven to 355 F / 180 C. After that - cut strawberries and rhubarb. Mix with cornflour and brown sugar.

Lets continue cooking: In a separate bowl mix all dry ingredients for the topping, add syrup and mix again.

This recipe makes four individual ramekins. We ate two of them almost right from the oven, topped with Greek yogurt. 

Distribute fruit to ramekins (or put in a one bigger baking dish if you wish). Then - cover lightly with topping mix. 

Bake 40 minutes or until bubbling and slightly golden on top. Best served warm with yogurt or ice cream and fresh strawberries on top.

You can store it, covered in a fridge for up to 5 days. Not longer, as it doesn`t have much sugar. Because the freshness is the key.