Description
This Sweet Maple Rhubarb Oatmeal recipe combines tender, tart rhubarb cooked in maple syrup with creamy rolled oats, flavored with cinnamon and vanilla. It’s a comforting and nutritious breakfast option perfect for warming mornings, topped optionally with crunchy nuts and creamy yogurt for extra texture and flavor.
Ingredients
Scale
Oatmeal Base
- 1 cup rolled oats
- 2 cups milk (or dairy-free alternative)
- Pinch of salt
Rhubarb Compote
- 1/2 cup rhubarb, chopped
- 1/4 cup maple syrup
Flavorings & 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. Stir in the rolled oats and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the oats are tender and have absorbed most of the milk.
- Combine the oatmeal and rhubarb: Add the cooked rhubarb mixture, ground cinnamon, and vanilla extract to the cooked oats. Stir well and continue cooking for 1-2 minutes to blend the flavors and heat through.
- Serve: Spoon the warm oatmeal into bowls. Top with chopped nuts and a dollop of Greek or dairy-free yogurt, if using. Drizzle with extra maple syrup for added sweetness, if desired, and enjoy immediately.
Notes
- You can substitute dairy milk with almond, oat, or soy milk for a vegan version.
- Adjust the sweetness by varying the amount of maple syrup according to taste.
- Chopped nuts add a nice crunchy texture but can be omitted for a nut-free dish.
- Use fresh rhubarb in season or frozen rhubarb if unavailable fresh.
- Adding a pinch of salt enhances the overall flavor of the oatmeal.
