Strawberry Rhubarb Oatmeal
I grew up with a rhubarb patch that grew wild behind our garage. There was a wonderful older woman whose backyard attached to ours and we had a deal: I bring her rhubarb and she makes me a pie. Often those pies were strawberry rhubarb, so for me that combo takes me right back to childhood. So I was desperate to figure out how to make strawberry rhubarb oatmeal.
Most mornings I like to have some version of oats with fruit. If I’m not having my granola or oat bake than it’s usually oatmeal on the menu. For the amount of food this is, it’s pretty low in calories. That said, if it’s too much feel free to reduce the amount of each fruit - but don’t cut any of them out completely as they add to the flavour!
I usually have something like this following a big workout and it fills me up and keeps me going well into the lunch hour without needing to reach for a snack. It's packed with protein, and don't let the sugar information below discourage you as it's natural sugar that comes packed with fibre, so it'll slowly release in your system.
Rhubarb is a bit on the bitter side so I add a drizzle of maple syrup to bring out the sweetness that’s lingering in there - about a half a tablespoon. You can leave it out if you want, but it’s part of the calorie information below. Here I’ve used dried raisins and pecans, but you can mix and match any dried fruits and nuts you desire - or leave them out completely. I also love to top with some hemp seeds.
Below I’ve given you both instant pot and stove-top instructions. However you want to make this Strawberry Rhubarb Oatmeal just SMASH IT INTO YOUR FACE!
How about pie for breakfast? Once you know how to make strawberry rhubarb oatmeal you can have it whenever you want. Delicious and hearty!
- 1/2 cup Rolled Oats
- 1/2 cup Water
- 1/2 cup Unsweetened Non-Dairy Milk
- 1 tbsp Ground Flax
- 1 cup Rhubarb (fresh or frozen, diced)
- 1/2 tsp Vanilla Extract
- 1/2 tbsp Maple Syrup
- 1 cup Strawberries (fresh or frozen, sliced)
- 1 Banana (sliced)
- 1 tbsp Raisins
- 2 tbsp Pecans (chopped)
- Hemp Seeds (a sprinkle)
I like to make my oatmeal in an instant pot. If you’ve got one mix together the first four ingredients - from oats to flax. Give it a stir and sprinkle the rhubarb on top so it can breakdown from the heat while the oats do their thing. Cook on the porridge setting (manual is fine too) for 3 minutes. Allow it to naturally release if you’ve got time. It’ll help thicken it a bit more and also allow the rhubarb to break down further. It’s still super quick either way!
While your oats are cooking prepare the rest of your ingredients, if you haven’t already.
When your oats are ready, drizzle in the vanilla and maple syrup and stir it around. Next add your strawberries, the residual heat from the oatmeal will help to soften them a little. Next add in your banana and cherries and stir until it’s all coated in the chocolatey goodness.
Either mix in your raisins and pecans or sprinkle them on top once you’ve transferred to another bowl. I like to add some hemp seeds for the health of it. Smash it into your face!
If you don’t have an instant pot add the same ingredients to a small pot that you would the instant pot and cook on the stove. Bring to a boil and then simmer till it reaches your desired thickness.
Follow the rest of the instant pot directions.
Servings 1
- Amount Per Serving
- Calories 576kcal
- % Daily Value *
- Total Fat 17.2g27%
- Saturated Fat 2.1g11%
- Sodium 106mg5%
- Potassium 1495mg43%
- Total Carbohydrate 95.9g32%
- Dietary Fiber 20.5g82%
- Sugars 34.9g
- Protein 15.88g32%
- Calcium 31 mg
- Iron 30 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
