Description
This Sweet Maple Rhubarb Oatmeal is a warm and comforting breakfast, featuring creamy oatmeal topped with a sweet-tart rhubarb compote made with maple syrup and lemon zest. A cozy start to the day!
Ingredients
Units
Scale
- 1 cup sliced rhubarb
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- Zest of 1 lemon
- 1 cup rolled oats
- 2 cups almond milk
- 1/2 teaspoon sea salt
- 1/4 cup chopped pecans, optional
Instructions
- To make the maple rhubarb compote, combine the sliced rhubarb and maple syrup in a small pot over medium heat. Cook, stirring occasionally, until the rhubarb softens and begins to break down, about 10 minutes.
- Remove from heat and stir in the vanilla and lemon zest. Set aside.
- In a medium pot, combine the oats, almond milk, and sea salt over medium heat. Cook, stirring regularly, until the oats are soft and the liquid is absorbed, about 5 minutes for quick oats or longer for regular oats.
- Divide the cooked oatmeal between two bowls. Top with the maple rhubarb compote and sprinkle with chopped pecans, if desired.
Notes
- The maple rhubarb compote can be made ahead of time and stored, covered, in the refrigerator for up to 3 days.
- Feel free to substitute regular milk for almond milk if you prefer.
- If you like your oatmeal creamier, add a bit more almond milk while cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg