This quick and easy breakfast is perfect for the rhubarb season! It’s vegan, healthy, refined sugar free and so so delicious! If you love rhubarb, you will love this!
I’m still on my rhubarb trip while it’s still in season and I never want it to end! I love rhubarb so much! Generally, tart fruit are more my thing than super sweet fruit. Like, I love a banana in a smoothie but I wouldn’t eat it just like that. Unless it was just not green anymore. Nectarines, peaches and plums are all lovely but only if they’re still crunchy firm and not very ripe at all. I’ve always been like this so I am naturally drawn to more sour things. Rhubarb has such a lovely tartness to it, it’s just wonderful!
What is your favorite way to eat rhubarb? Recently I made this amazing Homemade Rhubarb Lemonade which reminded me of the American Pink Lemonade. At least the way I remember it from way back when. But I also love a good crumble or pie with rhubarb. Anything really! I’m still experimenting with it but soon it will go out of season again (sad face) and I will have to continue next year.
So if you’re also a fan of tart things, this will be your perfect breakfast! If you’re more a lover of sweet things, you can of course add more sweetener. For me, this is perfect as it is. I love all the juice that results from quickly boiling the rhubarb to soften them. It is SO flavorful! Mixing it into the freshly cooked oatmeal gives the whole breakfast such a wonderful rhubarb taste, I just cannot get enough of it!
Topping it with hemp seeds is – as always – optional. But I highly recommend it. Not only do you automatically add a healthy protein-rich ingredient to your dish, it also gives it a lovely nutty flavor. I am a huge fan of hemp seeds and add them to any breakfast possible. I cannot recommend them highly enough!
Will you make this for breakfast soon? Or how about my Vegan Banana & Poppy Seed Oatmeal?
Vegan Rhubarb Oatmeal
This quick and easy breakfast is perfect for the rhubarb season! It's vegan, healthy, refined sugar free and so so delicious! If you love rhubarb, you will love this!
Cut rhubarb into pieces and add to a small pot together with water and agave nectar. Bring to a boil and simmer for four minutes until the rhubarb is soft but the pieces are still intact. Take off the heat and put aside.
Mix your quick cooking oats with 1 cup of boiling water and the pinch of salt. Set aside for 5 minutes.
When the 5 minutes have passed, add almond milk and agave nectar to the oats and cook for 5 minutes on medium heat until creamy. Stir every now and then to make sure they don't stick to the bottom of the pot.
Pour the oatmeal into a bowl and top with the rhubarb mixture (also the liquid). Add more sweetener if desired and top with some hemp seeds. Enjoy!