Roasted Strawberry Rhubarb Waffle Bowl

Maple roasted strawberries and rhubarb make a delicious sauce for this waffle bowl. Topped with creamy yogurt, granola and a drizzle of Ontario maple syrup, this recipe is sure to impress.

Chilling Time: 1 hour

Preparation Time:

Cooking Time:

Servings: 4

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  • 3 cups (750 mL) Ontario Strawberries, quartered (halved if small)
  • 3 cups (750 mL) chopped Ontario Rhubarb (2-inch/5 cm)
  • 1/2 cup (125 mL) Ontario Maple Syrup
  • 4 frozen Belgian waffles, thawed
  • 2 cups (500 mL) plain or vanilla yogurt


  • 1-1/2 cup (375 mL) large flake rolled oats
  • 1/4 cup (50 mL) hemp hearts
  • 2 tbsp (25 mL) vegetable oil
  • 2 tbsp (25 mL) Ontario Maple Syrup
  • 2 tbsp (25 mL) packed brown sugar
  • 1/2 tsp (2 mL) ground ginger


Place strawberries and rhubarb on rimmed baking sheet lined with parchment paper; drizzle with 1/4 cup (50 mL) of the maple syrup. Bake in 400°F (200°F) oven for 15 minutes or until tender, but fruit still hold their shape. Place in medium bowl; refrigerate for 1 hour or until completely cooled.

Granola: In medium bowl, combine oats, hemp hearts, oil, maple syrup, sugar and ground ginger. Spread on parchment paper-lined baking sheet; bake in 325°F (165°C) oven for 15 to 20 minutes, stirring every 5 minutes, until golden and crisp. Remove from oven; cool completely. Set aside 1/2 cup (125 mL) for topping. Store remainder in airtight container.        

Heat waffles on baking sheet in 375°F (190°F) oven for 5 minutes or until warm.

To assemble, place one waffle in bowl, top with 1/2 cup (125 mL) of the yogurt, 1/2 cup (125 mL) of the roasted fruit, and 2 tbsp (25 mL) of the granola. Drizzle with 1 tbsp (15 mL) of the maple syrup; repeat for each bowl.

Nutritional information

1 Serving

  • PROTEIN: 12 grams
  • FAT: 12 grams
  • CARBOHYDRATE: 85 grams
  • CALORIES: 493    
  • FIBRE: 6 grams  
  • SODIUM: 497 mg