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Rainy Day Rhubarb Oatmeal

Posted in rachel's recipes, Uncategorized on May 01,2016

It’s May 1st and instead of waking up to warm sunshine and May flowers it’s another day of cold gray skies and rain, with many more in the forecast. This isn’t easy for me, someone who lives for hot, humid, sunny days filled with sweaty runs, hikes, swims, and frolics. So on this dreary, and quite depressing Sunday morning I made my way to the kitchen with the slightest bit of excitement for the de-frosted rhubarb I had hand picked last summer. Hand picked on a sunshiney beautiful day and a small reminder that those days do exist and they are (hopefully) just around the bend. So I pre-heated the oven to 400F and started my coffee maker. The breakfast for today? Warm, comforting, summer inspired rhubarb oatmeal.

MEPICKING

While browsing pinterest a few weeks ago I stumbled upon a rhubarb oatmeal recipe from Pastryaffair.com which looked so cozy and filling. Inspired by this recipe, I decided to create my own version.

*Rhubarb is a actually a vegetable, but considered a fruit. It is extremely tart and only pleasant when cooked with added sugar, and many times with other fruit, especially berries. The leaves are poisonous, only the stalks can be ingested. Here is a picture of the rhubarb plant in it’s natural habitat: rhubarbplant

I look at this breakfast as a bit of a Sunday morning treat, a healthy dose of sugar and carbs, just whats needed to raise happy serotonin levels and feel less sleepy and depressed from the outside gloom.

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recipe

For the rhubarb:

Preheat oven to 400F

slice 1 1/2 c rhubarb stalks

mix with 1/2 cup sliced strawberries, 1 tsp vanilla, 2 tbsp sugar in the raw

place in baking dish and bake for 10-15 minutes.

For the oatmeal:

Bring 1 3/4 cup coconut milk to a boil

add 1 cup rolled oats and cook for 5 minutes.

Mix into oatmeal: 1 tbsp cinnamon, 2 tbsp brown sugar, and zest from a fresh orange

Once rhubarb is done cooking, remove from oven, add oatmeal and top with a few sprinkles of chia seeds and hand chopped raw almonds.

Serves 2-4 people.

This baby tastes like a strawberry rhubarb crumble, but is much faster, easier, and I’d like to think a tad bit healthier.

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As I sit here typing, finished with my rhubarb oatmeal, and feeling a wee bit cheerier, I hear a deep sigh from the living room, only to glance over and see Mr. Pibbles … ears back, longingly staring out the window…   I feel you Mr. P, I feel you…. how about some oatmeal?

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