Name: Strawberry Rhubarb Oatmeal
Prep time: 15 min
Total time: 15 min
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

Prep-time: 15 minutes / Ready In: 15 minutes
Makes 4½ cups
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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, Feb 28, 2020

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.

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8 Comments

Comments (8)

(5 from 5 votes)

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GA Girl11 months ago

Great combination of flavors. I added a teaspoon of vanilla which enhanced the oatmeal.

Dawn12 months ago

How many servings does this make?

Monica2 years ago

Super delicious breakfast!
This is gonna be my new must during rhubarb season.

Heidi2 years ago

My husband thought I was crazy to put rhubarb in my oatmeal and here you have a recipe! Going to show him!

Rita2 years ago

Sooooo delicious and easy. Any fruit is great. Added some cinnamon and slices apples
Will make it again for sure

Susan2 years ago

Soooo much frozen rhubarb in freezer! Now I know what to do with it!
Simple, tasty recipe!

Andi2 years ago

So simple. So good.

Gloria mackenzie6 months ago

I make this all the time one of my favoritesfrom FOK

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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