Makes 2 servings
4 cups chopped rhubarb- fresh or frozen
2 cups blackberries, fresh or frozen
½-1/2 cup xylitol or stevia/pure monk fruit equivalent
¼ tsp ground ginger
Tiny pinch of sea salt
1 cup rolled oats
½ cup chopped pecans, walnuts or almonds (raw)
¼ cups xylitol or stevia/pure monk fruit equivalent
¼ cup Vegan Butter, or raw nut butter*
½ tsp cinnamon
Pinch of sea salt
Preheat oven to 350F
Mix the first 6 ingredients in a bowl until well combined. Dump into a cast iron skillet or baking dish.
In a food processor- pulse the remaining ingredients until crumbly- sprinkle evenly over the fruit.
Bake for 30-40 minutes until bubbly. Allow to cool a bit, then enjoy.
*If you use raw nut butter in place of vegan butter, this is an all inclusive phase 3 breakfast.
If you use vegan butter in the topping, you will need to add a protein on the side.