A national holiday and day off work means a fancier-than-usual breakfast. Yesterday, I decided to make this strawberry granola crisp first thing in the morning.

This crisp is technically breakfast but it could easily double as a dessert. In fact, it could also be lunch or dinner, but for the purposes of this blog post it’s breakfast and dessert. The strawberries are sweet and juicy, the topping is more on the savory side, and the whole thing is indulgent without making you feel like you ate too much. I had two large helpings for breakfast and I felt fine afterward.

Even though the strawberries are the star of this dish, the granola topping almost outshines them. I was thinking about making it my go-to crisp topping this summer because it’s slightly sweet, salty, and caramelized. It’s everything you’d want in a crisp topping and more. I’m wondering how a big batch of it would taste as regular granola stored in a container. I might explore this option soon.

I served the crisp with unsweetened Greek yogurt but you could get creative. Whipped cream, ice cream, and regular yogurt are also appropriate accompaniments. I’m thinking about serving some later with whipped mascarpone cream that I made to go with shortcakes last night.Check out the recipe from Smitten Kitchen on Bon Appétit’s website. Here’s a song to get you started on your strawberry granola crisp journey.