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  • Prep-time: / Ready In:
  • 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.

Strawberry Rhubarb oatmeal

By Nancy Macklin,

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

  1. 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.
  2. Top with strawberries and, if desired, serve with additional plant milk.
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5 Comments

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(5 from 3 votes)
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Monica1 year ago
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Super delicious breakfast!
This is gonna be my new must during rhubarb season.

Heidi1 year ago
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My husband thought I was crazy to put rhubarb in my oatmeal and here you have a recipe! Going to show him!

Rita1 year ago
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Sooooo delicious and easy. Any fruit is great. Added some cinnamon and slices apples
Will make it again for sure

Susan1 year ago
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Soooo much frozen rhubarb in freezer! Now I know what to do with it!
Simple, tasty recipe!

Andi1 year ago
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So simple. So good.

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about the author

Nancy Macklin

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. Nancy 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.

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