Description
A comforting and wholesome Sweet Maple Rhubarb Oatmeal that blends tart rhubarb with sweet maple syrup, warm cinnamon, and creamy oats for a nutritious and flavorful breakfast. Topped with optional nuts and yogurt, it offers a delightful texture and richness perfect for starting the day.
Ingredients
Scale
Oatmeal
- 1 cup rolled oats
- 2 cups milk (or dairy-free alternative)
- Pinch of salt
Rhubarb Mixture
- 1/2 cup rhubarb, chopped
- 1/4 cup maple syrup
Flavorings and Toppings
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/4 cup chopped nuts (optional, for topping)
- 1/4 cup Greek yogurt or dairy-free yogurt (optional, for topping)
Instructions
- Prepare the rhubarb: In a medium saucepan, combine the chopped rhubarb and maple syrup. Cook over medium heat for 5-7 minutes, stirring occasionally, until the rhubarb softens and releases its juices. Remove from heat and set aside.
- Cook the oats: In a separate saucepan, bring the milk to a simmer over medium heat. Add rolled oats and a pinch of salt. Stir frequently and cook for 5-7 minutes until the oats are tender and have absorbed most of the milk.
- Combine the oatmeal and rhubarb: Stir the cooked rhubarb mixture, ground cinnamon, and vanilla extract into the oatmeal. Continue cooking for 1-2 minutes to blend flavors and heat through.
- Serve: Spoon the oatmeal into serving bowls and top with chopped nuts and a dollop of Greek or dairy-free yogurt if desired. Optionally, drizzle additional maple syrup on top for extra sweetness.
Notes
- Use dairy-free milk and yogurt alternatives to make this recipe vegan and lactose-free.
- Adjust the amount of maple syrup based on your preferred sweetness level.
- Chopped nuts add a nice crunch but can be omitted for a smoother texture or nut-free preference.
- Rhubarb is tart; cooking it with maple syrup balances the flavor perfectly.
- This oatmeal can be reheated gently on the stovetop or in a microwave.
