Roasted Rhubarb Oatmeal

vanilla oatmeal in a bowl topped with roasted rhubarb and a spoon

Delicious sweet&sour roasted rhubarb with a creamy vanilla oatmeal. The perfect bowl to start the day right.

Course Breakfast, Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 434kcal

Author Jessica Montanelli

Ingredients

For the Roasted Rhubarb

4-5 Rhubarb Stalks
½ teaspoon Vanilla powder
¼ cup Honey

For the Vanilla Oatmeal

1 cup Oats
2 cups Almond Milk
2 tablespoon Chia seeds rehydrated overnight (see notes)
2 teaspoon Vanilla Extract
2 tablespoon Maple Syrup

Instructions

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.

Notes

You can rehydrate the chia seeds overnight in a jar with water or milk. Add twice the amount of liquid than seeds as they will swell up. (So 2 tablespoon of liquid for each tablespoon of chia seeds).

Nutrition