STRAWBERRY RHUBARB PROTEIN CRISP
I was craving strawberry rhubarb so I whipped up this Strawberry Rhubarb Protein Crisp! It's gluten-free, dairy-free, and easily made vegan. I just love the tart rhubarb paired with sweet strawberries and vanilla! No rhubarb? Just use extra strawberries! The oat crisp has the perfect amount of crumble, too. Perfect for dessert with a scoop of dairy-free ice cream, or as a quick healthy snack whenever! You might also like my Mixed Berry Protein Crisp :)
Did you know? Rhubarb is a very good source of vitamin K, providing around 33% of the Daily Value (DV) in a 100-gram serving. (source) Vitamin K helps make various proteins that are needed for blood clotting and the building of bones.
Protein recommendations
This isn’t a crazy high protein recipe, but it's got a little boost to help you stay full for longer. That’s thanks to LIV Body Lean Vegan Protein Powder! I used Oatmeal Creme Cookie flavor in this recipe and it’s absolutely divine. Not only is this brand vegan and dairy-free, it’s free of artificial ingredients and has added probiotics and organic superfoods! You can use my code “SARAHWILKINS” for free shipping on all LIV Body products (including their skin care!).
If you choose to use another brand of protein powder, I recommend sticking with a vegan blend, pea protein, or soy isolate. Casein or a whey-casein blend may work, but whey isolate or collagen protein are not recommended for this recipe.
Choosing the best oats
While oats are technically gluten-free, they are often grown in the same soil as wheat and other gluten-containing crops. This is why it’s important to choose certified “gluten-free” oats if you’re sensitive to gluten.
Another factor to consider is that non-organic oats are grown using the chemical pesticide glyphosate (Roundup). Glyphosate use has sky-rocketed in past years, increasing from 13.9 million pounds in 1992 to 287 million pounds in 2016 (source). Even more alarming is the fact that glyphosate is a known endocrine disrupter, may increase cancer risk, and kills off good gut bacteria! Glyphosate is also used as a drying agent to dehydrate oats before processing.
Because of all of this, your best bet is to buy gluten-free organic oats! I do recommend old-fashioned rolled oats for this recipe, but quick oats will work too.
Sweetener recommendations
To add rich flavor to the crisp, I used a sugar-free brown sugar alternative. I just love the hint of brown sugar flavor! You can use any reduced-calorie brown sugar alternative, like Lakanto Golden, Sukrin Gold, Swerve Brown, or Truvia Sweet Complete. Baking stevia, granulated erythritol, granulated monk fruit, or a granulated sugar like coconut sugar will also work. If using stevia extract or drops, please refer to the brand-specific conversion chart!
Other ingredients
This recipe does call for one egg white, but you can totally use one tablespoon of ground flaxseed with two tablespoons of warm water for a vegan version! Or, you can also use an equivalent amount of vegan egg replacer.
I used unsweetened applesauce and vegan buttery spread for a perfectly moist but crisp texture! You can totally substitute dairy-free yogurt if you don’t have unsweetened applesauce. The vegan buttery spread can be substituted with unsalted butter, ghee or coconut oil. You could probably even use more unsweetened applesauce or dairy-free yogurt for a lower-fat “less crisp” version :)
Can’t forget a little dairy-free ice cream on top! Use protein ice cream to make this higher in protein!
Here’s the printable recipe for this delicious Strawberry Rhubarb Protein Crisp. I hope you’ll rate this recipe and comment below if you try it 😉
This post contains affiliate links and is sponsored by LIV Body.
Strawberry Rhubarb Protein Crisp
Sarah Wilkins
8
20 minutes
25 minutes
190
Dessert
I was craving strawberry rhubarb so I whipped up this Strawberry Rhubarb Protein Crisp! It's gluten-free, dairy-free, and easily made vegan. I just love the tart rhubarb paired with sweet strawberries and vanilla! The oat crisp has the perfect amount of crumble, too. Perfect for dessert with a scoop of dairy-free ice cream, or as a quick healthy snack whenever!
Ingredients
Filling:
- 12 oz. fresh strawberries
- 8 oz. fresh rhubarb*
- 1/2 cup sugar-free sweetener* (I used one that measures like sugar)
- 1 tbsp. cornstarch (or tapioca starch)
- 2 tsp. lemon juice (optional)
- 3/4 tsp. pure vanilla extract
Crisp:
- 1 1/2 cup organic old-fashioned rolled oats (use certified gluten-free if needed)
- 3/4 cup (90g) vegan protein powder* (I used LIV Body Lean Vegan Protein in Oatmeal Creme Cookie, code SARAHWILKINS for free shipping)
- 3/4 cup brown sugar alternative* (I used one that measures like sugar)
- 1 tsp. ground cinnamon
- 3/4 tsp. baking soda
- 3/8 tsp. salt
- 6 tbsp. unsweetened applesauce* (or dairy free yogurt)
- 6 tbsp. softened vegan butter* (or coconut oil or unsalted butter)
- 2 tbsp. egg white* (or 1 tbsp. ground flax + 2 tbsp. water)
*See blog for more substitutions and notes.
Directions
Preheat oven to 350 degrees F.
Add strawberries, rhubarb, sweetener, cornstarch, lemon juice, and vanilla to a small saucepan and simmer over medium heat until thickened slightly.
- Combine oats and other dry ingredients (through salt) in a medium mixing bowl.
Add softened vegan butter, applesauce, and egg white (or soaked flax). Mix until crumbly with no dry clumps.
Line an 8"x8" baking dish with parchment paper and press 2/3 of oat mixture into the bottom. Spread strawberry rhubarb mixture over top, then top with remaining oat mixture.
Bake in preheated oven for 20-30 minutes until golden brown on top.
Cut into 8 equal servings and serve hot with vanilla ice cream. Leftovers will keep in the fridge in an airtight container at least a week.
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