Healthy, refined sugar-free oatmeal for one made using frozen rhubarb, apple pieces and strawberries.
Someone has to explain running to me.
Really, it’s just something that I fail to do or even comprehend. I love walking (in fact, I think of most of my breakfast ideas while walking). But I simply cannot run.
On the rare occasions that I attempt to run, because I’m running late for class or something, I can generally make two paces before having to revert into a weird-looking power walk. There’s just something about running that doesn’t feel right. My legs feel all wrong, my arms are just flailing around wildly – it’s an unpleasant experience for all body parts involved.
So whenever I see someone running, I look at them as though they’re juggling Sumo wrestlers while riding a unicycle. How are they doing that? Something tells me that if I could ever get my body to run, let’s say, maybe two blocks, I’d probably be completely out of breath and panting, ‘Running…must…never…do…again.‘
I suppose my point is: If you’re someone who goes running, I’m ridiculously impressed. And confused as to how you do it.
Anyway, moving on to something I do understand: oatmeal!
I never used to be a fan of rhubarb, but now I love it. Recently, I’ve enjoyed eating stewed rhubarb with yogurt for dessert (highly recommended, by the way). Poor rhubarb is undoubtedly an underrated food.
In this oatmeal, tart rhubarb is paired with sweet apple and strawberries. Since I seem to always have a giant bag of frozen rhubarb in my freezer, I used ½ cup of frozen chopped rhubarb in this recipe – which usually turns into more of a heaping ½ cup whenever I make this oatmeal.
I definitely recommend using a red apple in this recipe, as a green one may result in tartness overload. But if you do get a case of tartness overload, then don’t fret because there’s an antidote: a spoonful of maple syrup. Just top your oatmeal with some syrup (or honey), and your breakfast should be A-OK.
So spread some rhubarb love today! Alternatively, tomorrow would work too.
This post was updated (with new pictures) in July 2016.
- Apple and Rhubarb Compote
- ½ cup frozen chopped rhubarb
- ½ sweet apple, chopped
- 2 tablespoons orange juice
- ¼ teaspoon vanilla extract
- ½ cup almond milk
- ⅓ cup water
- ½ cup rolled oats
- Pinch of salt
- ½ teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of ground cloves
- ½ teaspoon vanilla extract
- 2 - 4 strawberries, sliced
- Walnut halves
- Apple and Rhubarb Compote: In a saucepan, combine the chopped rhubarb, chopped apple, orange juice and vanilla extract. Cook over medium heat for 4 – 5 minutes, or until the rhubarb has softened.
- Transfer the compote, including the excess liquid, to a bowl, Set aside.
- Oatmeal: In the same saucepan, bring the almond milk and water to a boil, and then turn down the heat to medium. Add the rolled oats and salt, and stir well.
- Add the cinnamon, ginger, cloves and vanilla extract.
- Once the oats have absorbed most of the liquid, gently stir in the apple and rhubarb compote, as well as the sliced strawberries.
- When the remaining liquid has been absorbed and the oats are creamy, transfer the oatmeal to a bowl. Top with some extra strawberries and walnut halves.
If using fresh rhubarb instead of frozen, add an extra tablespoon of orange juice (or water) to the compote. Add additional liquid if the compote appears to be dry.