Description
Sweet Maple Rhubarb Oatmeal is a warm and comforting breakfast dish featuring tender oats cooked with cinnamon and a luscious rhubarb compote sweetened naturally with pure maple syrup. This creamy, nutritious meal is perfect for starting the day with wholesome ingredients and a touch of fruity sweetness, topped with optional crunchy nuts or seeds for added texture.
Ingredients
Scale
Rhubarb Topping
- 1 cup chopped fresh or frozen rhubarb
- 2 tablespoons pure maple syrup
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
Oatmeal
- 1 cup old-fashioned rolled oats
- 2 cups milk or water (or a mix)
- 1/2 teaspoon cinnamon
- Pinch of salt
Toppings (Optional)
- 1–2 tablespoons chopped nuts or seeds
- Extra maple syrup for drizzling
Instructions
- Prepare the Rhubarb Compote: In a small saucepan over medium heat, combine the chopped rhubarb, pure maple syrup, water, and vanilla extract. Cook for 5 to 7 minutes, stirring occasionally, until the rhubarb softens and breaks down into a thick, jammy consistency.
- Cook the Oatmeal: In a separate pot, bring the milk or water to a simmer. Stir in the rolled oats, cinnamon, and a pinch of salt. Reduce the heat to low and cook for 5 to 7 minutes, stirring frequently, until the oats are tender, creamy, and have absorbed most of the liquid.
- Combine Oatmeal and Rhubarb: Stir the cooked rhubarb mixture into the oatmeal and continue to cook together for another 1 to 2 minutes, allowing the flavors to meld and the mixture to warm through.
- Serve: Spoon the oatmeal into bowls and top with chopped nuts or seeds for crunch, along with an extra drizzle of maple syrup if desired. Serve warm and enjoy.
Notes
- For creamier oatmeal, use all milk instead of water.
- The rhubarb topping can be prepared ahead of time and stored in the fridge for up to 5 days.
- Add sliced strawberries or apples for a fruitier variation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
