A super easy vanilla oatmeal topped with delicious oven roasted rhubarb. Rhubarb season is here and we’re taking advantage of it as much as possible! And one of the best way to start the day right is to start with a creamy warm oatmeal.
Just until recently, I didn’t like oatmeal. At all. I couldn’t understand how people could enjoy that mushy flavorless bowl.
When I was living in London and I wanted to try the famous Porridge. I bought one of those instant “just add water” porridge boxes and I threw it away after 2 spoons. Yuck!
Then, a few months ago, I saw a nice recipe for overnight oats and I decided to try it. It had peanut butter, cocoa, vanilla, all ingredients I love. It was delicious! From there, it was easy to transition again to oatmeal and I finally understood why I never liked it: I never did it right.
If you add the right ingredients to balance sweetness, flavor and consistency, you’ll have a delicious warm bowl of flavorful oatmeal.
How to roast Rhubarb
Turns out roasting rhubarb is one of the easiest things ever! Every year, as soon as the rhubarb season starts, I immediately buy it fresh from the vegetable market and every year I want to try it in different recipes.
I made pies, cobblers, bars, rolls, as many recipes as I could find to bring out the delicious and unique flavor of rhubarb. This year I made strawberry rhubarb crumble bars but then I had still many rhubarb stalks leftover. So I decided to roast it.
I chopped the rhubarb in 1 inch parts and added them in a baking dish with a little bit of sugar and a little bit of vanilla, then straight to the oven for about 15 minutes. It comes out soft, with the perfect balance of sourness and sweetness and perfect to be eaten on toast, with yogurt or in oatmeal.
You can roast it the day before and then keep it in the fridge in an airtight container until you need it. It can be kept up to a week.
Substitutions for this recipe
If you don’t have one or more ingredients to make this recipe, do not worry! See below a list of possible substitutions to enjoy this roasted rhubarb oatmeal.
- Honey: Instead of honey, you can use cane sugar, white sugar, maple syrup in the same quantity as in the recipe. If you want to use different sweeteners, you need to test the quantity to get the right sweetness.
- Vanilla: You can use vanilla powder, vanilla extract or fresh vanilla from a pod.
- Almond Milk: You can use any milk of your choice. Cow, goat, coconut, oat, any milk is great.
- Chia Seeds: I like to add chia seeds for the crunch and the healthy fibers, but you can skip them if you don’t have them.
- Maple Syrup: Again, you can use any sweetener you prefer. Honey, sugar, agave or anything you have available. As mentioned above, use your taste buds to decide the right quantity if using a different sweeetner than the one in the recipe.
If you like this recipe, try also these other breakfast recipes:
Roasted Rhubarb Oatmeal
For the Roasted Rhubarb
- 4-5 Rhubarb Stalks
- 1/2 tsp Vanilla powder
- 1/4 cup Honey
For the Vanilla Oatmeal
- 1 cup Oats
- 2 cups Almond Milk
- 2 tbsp Chia seeds rehydrated overnight (see notes)
- 2 tsp Vanilla Extract
- 2 tbsp Maple Syrup
Make the Roasted Rhubarb
- Preheat the oven to 200°C (400°F).
- Clean and chop the rhubarb into 1 inch pieces. Add them in a baking dish.
- Add the honey and vanilla, mix well to coat all the pieces. Bake in the preheated oven for 15-20 minutes, until tender.
Make the Vanilla Oatmeal
- Add all the ingredients in a pot and turn the heat to medium. Mix well and bring to a boil.
- Simmer for about 3 minutes, until it becomes creamy. Turn off the heat and transfer to two bowls.
- Top with the roasted rhubarb and serve.
Did you make this?
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