Description
A comforting and wholesome Sweet Maple Rhubarb Oatmeal recipe featuring tender rhubarb cooked in maple syrup combined with creamy oats, cinnamon, and vanilla. Topped with crunchy nuts and creamy yogurt, this oatmeal makes a perfect nutritious breakfast or snack that balances sweetness with tartness and cozy flavors.
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
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
Toppings (Optional)
- 1/4 cup chopped nuts
- 1/4 cup Greek yogurt or dairy-free yogurt
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 the rolled oats and a pinch of salt. Stir occasionally and cook for 5-7 minutes until the oats are tender and have absorbed most of the liquid.
- Combine the oatmeal and rhubarb: Stir the cooked rhubarb mixture, cinnamon, and vanilla extract into the oats. Cook together for 1-2 minutes to blend flavors and heat through evenly.
- Serve: Spoon the oatmeal into bowls. Top with chopped nuts and a dollop of Greek or dairy-free yogurt if desired. For extra sweetness, drizzle additional maple syrup over the top before serving.
Notes
- You can substitute milk with almond, oat, or coconut milk to make this recipe dairy-free.
- Adjust the amount of maple syrup based on your sweetness preference.
- To make it vegan, use plant-based milk and yogurt alternatives.
- Chopped nuts add a nice crunch, but they can be omitted for a nut-free option.
- This oatmeal reheats well and can be stored refrigerated for up to 3 days.
