Description
Strawberry Rhubarb Oatmeal is a delicious and comforting breakfast dish featuring creamy oats cooked with tangy rhubarb and sweet strawberries, lightly sweetened with maple syrup or honey and flavored with vanilla and cinnamon. This nutritious and warming oatmeal is perfect for a healthy start to your day.
Ingredients
Scale
Oatmeal Base
- 1 cup old-fashioned rolled oats
- 2 cups water or milk (or a mix)
- 1/2 teaspoon salt
Fruit Mixture
- 1 cup chopped fresh or frozen rhubarb
- 1 cup hulled and chopped fresh or frozen strawberries
Flavorings and Toppings
- 2–3 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon chopped nuts for topping (optional)
Instructions
- Bring liquid to a boil: In a medium saucepan, bring the water or milk to a gentle boil over medium heat.
- Cook oats: Stir in the rolled oats and salt, then reduce the heat to medium-low. Cook for about 5 minutes, stirring occasionally to prevent sticking.
- Add rhubarb: Add the chopped rhubarb to the saucepan and continue cooking for another 5 minutes until the oats are soft and the rhubarb starts to break down, creating a tart and flavorful base.
- Incorporate strawberries and sweeteners: Stir in the chopped strawberries, maple syrup or honey, vanilla extract, and cinnamon if using. Cook for 2 to 3 more minutes until the strawberries are softened but still hold their shape, enhancing the oatmeal with sweetness and fragrance.
- Thicken and serve: Remove the oatmeal from heat and let it sit for 1 to 2 minutes to thicken. Serve warm, topped with chopped nuts if desired for added crunch and nutrition.
Notes
- Adjust sweetness according to taste; rhubarb is tart and may require extra maple syrup or honey.
- You can make this oatmeal ahead of time and store it in the refrigerator for up to 3 days—reheat with a splash of milk or water.
- For extra creaminess, use half milk and half water or add a spoonful of Greek yogurt on top before serving.
