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Strawberry Rhubarb Oatmeal

(7)12 Comments
  • Prep-time: / Ready In:
  • Makes 4½ cups
  • Serving size: ½ of recipe
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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,

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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.
Nutritional Information:

Per serving (½ of recipe): 320 calories, 62 g carbohydrates, 8 g protein, 7 g total fat, 1 g saturated fat, 0 g cholesterol, 329 mg sodium, 11 g fiber, 26 g sugar

Note: Nutritional information is provided as an estimate only.

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Comments (12)

(5 from 7 votes)

Recipe Rating

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Terri

Added cinnamon

vb

Does the rhubarb actually cook in 5 minutes - anyone try it? Usually takes ages to soften and cook rhubarb. Thanks!

Zara

We really enjoyed this! Skipped the dates as we don't like it as sweet, and it was fine. Added a bit of cinnamon. Glad to find another use for our rhubarb!

GA Girl

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

Dawn

How many servings does this make?

Zara

This served two adults in our home for breakfast, about 1cup of cooked oats each.

Monica

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

Heidi

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

Rita

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

Susan

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

Andi

So simple. So good.

Gloria mackenzie

I make this all the time one of my favoritesfrom FOK

About the Author

Headshot of Nancy Macklin

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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