Cardamom Roasted Rhubarb Healthy Steel Cut Oatmeal
This Cardamom Roasted Rhubarb Healthy Steel Cut Oatmeal is such an amazingly delicious way to start your day. It’s sweet, tart, and suuper creamy. Dreamy! This vegan oatmeal bowl is perfect for spring and summer. This recipe is a delicious and fun way to use up your garden rhubarb!
Just roast some rhubarb in your oven while you’re making the oatmeal, then top the oats with all the tasty toppings! In this recipe I topped the vanilla cardamom oatmeal with the roasted rhubarb, the syrup from the rhubarb, cashew butter, roasted almonds, and frothed oat milk. This breakfast bowl is healthy, soo yummy, and it feels so fancy! This is the perfect summer breakfast.
This Cardamom Roasted Rhubarb Healthy Steel Cut Oatmeal is very nourishing. It has plant based protein from the oats, almonds and cashew butter. The nuts also provide healthy fats. The combination of healthy fats and protein give you a big boost of lasting energy in this delicious plant based oatmeal bowl, and this means you won’t be feeling hungry soon after you eat breakfast. The oats and the rhubarb are great sources of fibre. Rhubarb is a good source of antioxidants, vitamin K1 as well as vitamin C.
I absolutely love this rhubarb porridge, and I hope you enjoy it too! Let me know if you try it and what you thought!! Enjoy! 🙂
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Cardamom Roasted Rhubarb Healthy Steel Cut Oatmeal
Ingredients
- 1 or 2 stalks rhubarb
- generous sprinkling raw cane sugar
- few pinches cardamom, freshly ground
- ⅓ cup steel cut oats
- ⅔ cup water
- splash of pure vanilla extract
- pinch of sea salt
- cashew butter
- roasted almonds
- foamed oat milk foaming is optional, but it adds fun texture!
Instructions
- Preheat your oven to 190℃.
- Rinse the rhubarb and cut into small strips.
- Place the rhubarb in an oven safe dish with sides so the rhubarb juices stay in the dish.
- Sprinkle the sugar and the cardamom over the rhubarb.
- Roast the rhubarb in the oven until the pieces are tender but not mushy. This takes approximately 15 minutes. There should be delicious rhubarb syrup in the dish when it's done as well. Save this syrup to pour over your oatmeal!
- While the rhubarb is in the oven, follow the instructions on the steel cut oats packaging to make the steel cut oatmeal. For me, this means one serving is about ⅓ cup, and then I use ⅔ water (or sub out with milk if you want it creamier). Add the sea salt, vanilla, and another pinch of cardamom. When cooking on the stove, cook the oats until the oats are soft and have reached the desired consistency.
- If you choose to cook your oats in the microwave, add the oats, water, vanilla, salt and another pinch of cardamom to your bowl and mix it all together. Then microwave the oats for about 2-3 minutes depending on your microwave strength.
- I use a hand held electric milk frother to prepare the oat milk. Froth until desired consistency.
- Transfer the oatmeal to a bowl, place some rhubarb on top along with chopped roasted almonds, cashew butter, rhubarb syrup, and the foamed milk. Any extra rhubarb can be stored in the refrigerator for your next oatmeal bowl!
- Enjoy!!