Pleasantly tart rhubarb melts into this creamy oatmeal for sweet, fruity results with a bit of tang. Feel free to garnish with any additional berries you have on hand.
By Nancy Macklin, RDN ,
Ingredients
- 2 cups unsweetened plant-based milk, such as almond, soy, cashew, or rice
- 1 cup rolled oats
- 1 cup sliced fresh or frozen rhubarb (½-inch pieces)
- ⅓ cup chopped pitted dates
- Sea salt, to taste
- 1½ cups sliced fresh strawberries
Instructions
- In a medium saucepan bring plant milk to boiling. Stir in oats, rhubarb, and dates. Reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat. Cover and let stand 2 minutes. Season to taste with salt.
- Top with strawberries and, if desired, serve with additional plant milk.
Nutritional Information:
Per serving (½ of recipe), 320 calories, 62 g carbohydrates, 8 g protein, 7 g total fat, 1 g saturated fat, 329 mg sodium, 11 g fiber, 26 g sugar
Note: Nutritional information is provided as an estimate only.
Added cinnamon
Does the rhubarb actually cook in 5 minutes – anyone try it? Usually takes ages to soften and cook rhubarb. Thanks!
We really enjoyed this! Skipped the dates as we don’t like it as sweet, and it was fine. Added a bit of cinnamon. Glad to find another use for our rhubarb!
Great combination of flavors. I added a teaspoon of vanilla which enhanced the oatmeal.
How many servings does this make?
This served two adults in our home for breakfast, about 1cup of cooked oats each.
Super delicious breakfast!
This is gonna be my new must during rhubarb season.
My husband thought I was crazy to put rhubarb in my oatmeal and here you have a recipe! Going to show him!
Sooooo delicious and easy. Any fruit is great. Added some cinnamon and slices apples
Will make it again for sure
Soooo much frozen rhubarb in freezer! Now I know what to do with it!
Simple, tasty recipe!
So simple. So good.
I make this all the time one of my favoritesfrom FOK