Strawberry Breakfast Crunch Recipes

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 350°. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust. , In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour. Serve with ice cream if desired.

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
• Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
• Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

23 FRESH STRAWBERRY BREAKFASTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a strawberry breakfast in 30 minutes or less!

STRAWBERRY BREAKFAST CRUNCH

Steps:

• Combine all ingredients and mix until the yogurt covers everything.
• Serve immediately.

STRAWBERRY OATMEAL BREAKFAST BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x12-inch baking dish.
• Remove the green tops from strawberries using the tip of small, sharp knife or strawberry huller. Place the berries cut-side down on a work surface and cut in half. Slice each half lengthwise 3 to 5 times before turning and cutting across in a nice, uniform dice.
• Combine diced strawberries, lemon juice, sugar, and cornstarch in a mixing bowl and stir until thoroughly combined and the cornstarch disappears. Set aside until needed.
• Combine oats, all-purpose flour, whole wheat flour, brown sugar, salt, and ginger in a mixing bowl. Pour in melted butter and stir thoroughly until dry ingredients are evenly coated.
• Transfer 60% of the oatmeal mixture into the prepared baking dish and spread out into an even layer. Press the mixture down with the back of a spoon or spatula to compress slightly.
• Place strawberries over the top using a slotted spoon. Do not press down. Reserve any accumulated juices in the bowl. Top with remaining oatmeal mixture and press down lightly with the back of a spoon or spatula. Drizzle reserved juices on top.
• Bake in the preheated oven until the top is golden brown, about 45 minutes. Press the top down with a spatula to compress slightly. Let cool completely, about 1 hour. Cut into bars and serve.

STRAWBERRY GRANOLA CRUNCH (CLEAN EATING)

Steps:

• Preheat oven to 325°F Line a baking sheet with parchment or silpat.
• Place the nuts into a small food processor and pulse to crumble (if you don't have a food processor, you can use a Ziploc bag and a rolling pin). Don't overdo it, you don't want them finely ground, just lightly chopped/crushed.
• In a medium sized bowl combine the chopped nuts, oats, and cinnamon. Stir to combine and set aside.
• Place the fresh strawberries, honey, and vanilla in a small food processor (or blender) and blend until pureed. Pour into oat/nut mixture. Toss/stir to combine.
• Line a baking sheet with parchment paper or a silpat. Spread the granola in a single layer on top. Bake for 20-25 minutes, stirring every 5-7 minutes. Don't be concerned if the granola seems mushy. Remove from the oven and let it sit and cool for one hour.
• After the granola has cooled and become crunchy, fold in dried cranberries and store in a Ziploc bag. Enjoy as a cereal, snack, or over ice cream.

STRAWBERRY YOGURT CRUNCH

Steps:

• In a large mixing bowl, cream butter and brown sugar.
• Combine the flour, cinnamon and baking soda; gradually add to creamed mixture.
• Stir in the oats and chopped nuts.
• Remove 1 cup for topping.
• Press remaining oat mixture into an ungreased 13-in. x 9-in. x 2-in. baking dish.
• Bake at 350 for 12-13 minutes or until light brown.
• Let cool.
• In a large bowl, fold whipped topping into yogurt.
• Spread over crust.
• Sprinkle with reserved oat mixture.
• Cover and refrigerate for 4 hours or overnight.

PB&J: CRUSTY STRAWBERRY CRUNCH RECIPE BY TASTY

Steps:

• Spread the peanut butter evenly across 1 slice of bread. Spread the jelly evenly across the other slice.
• Sandwich the slices together. Cut the sandwich diagonally.
• Enjoy!