Two bowls of creamy, vegan steel-cut oatmeal with orange segments, roasted rhubarb and strawberries.
Woah, what was that crashing sound? And why are there notes and books all over the floor? What is this tomfoolery!? That was my ‘To Do’ pile falling over.
Oh, that’s awkward. Yeah, I’ll deal with it soon. Probably this afternoon. Maybe tomorrow.
Or perhaps in a thousand years. So… what are you cooking over there? Rhubarb!
Well, rhubarb is okay, but it gets mushy easily. So it’s just kind of ‘meh’. ‘Meh’!? You, my friend, need to try roasting rhubarb. It holds its shape quite well, and somehow tastes a lot better than stewed rhubarb.
Interesting. Do you need a lot of sugar? No, a little maple syrup and orange juice does the trick.
So, I see you’ve got some oranges. Rhubarb and strawberries are a pretty standard combination, but rhubarb and oranges? Really? Yep! As much as I love rhubarb and strawberries, the vegetable pairs beautifully with oranges too. Just make sure you use a sweet orange. If you’re unlucky enough to end up with a bunch of sour oranges, keep those far away from your precious rhubarb.
No grapefruit-rhubarb pairings then? Ugh, no. Not unless you have a bag of sugar handy.
And what are you doing with the roasted rhubarb and oranges? Wait, don’t tell me. It’s oatmeal, right? You know me too well.
You’re just predictable. True, my love of oatmeal is a bit absurd. But a healthy food that’s easy to make, and can be flavored a million different ways? What’s not to love? This particular oatmeal is flavored with cinnamon, a little bit of ginger, vanilla bean paste, orange zest and a chopped orange. Then it’s topped with lots of roasted rhubarb, some orange segments and walnuts. And some strawberries, if you’d like.
Did you know that ‘grain-free oatmeal’ is a thing now? Whaaa!? How does that work?
I don’t know – why are you asking me? You brought it up.
Oh. So, do you have a breakfast ‘theme’ this month? I sure do! My theme for May is orange. So I’ll be making breakfasts with oranges, sweet potatoes, maybe carrots…
Any pumpkin? We’ll see. May isn’t exactly ‘pumpkin time’, but you know how much I love pumpkin!
- Roasted Rhubarb
- ½ pound (225g) rhubarb stalks
- 1 tablespoon maple syrup
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 cup almond milk
- 1 cup water
- ½ cup steel-cut oats
- Pinch of salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- 1 tablespoon orange zest
- 1 orange, chopped
- 1 teaspoon vanilla bean paste
- Orange segments
- Chopped walnuts
- Strawberries (optional)
- Roasted Rhubarb: Preheat the oven to 400°F (200°C). Chop the rhubarb into 2-inch (5 cm) lengths, and place in an 7x5-inch baking dish (or similar-sized pan). Pour the maple syrup, orange juice and vanilla extract over the rhubarb, and gently toss to coat.
- Bake for 15 – 20 minutes, or until the rhubarb is tender but still retains its shape.
- Oatmeal: In a saucepan, bring the almond milk and water to a boil, and then turn down the heat to medium-low. Add the steel-cut oats and salt, and stir well.
- Stir in the cinnamon, ginger, orange zest and chopped orange.
- Gently simmer the oatmeal for 20 – 30 minutes, stirring frequently, or until the oats have softened and become creamy. As the oats are cooking, add more almond milk if the oatmeal becomes too dry.
- Add the vanilla bean paste.
- Divide the oatmeal between two bowls. Top each bowl with plenty of roasted rhubarb, a few orange segments and some chopped walnuts. If desired, also top each oatmeal with a few strawberries.
Add the orange early if you'd like it to break down more and be fairly evenly distributed throughout the oatmeal. Add it later if you want the orange chunks to retain more of their shape.
Make sure you remove the pith (the white part) of the orange. It turns bitter when heated.
This recipe makes more rhubarb than you'll likely need for two bowls of oatmeal. Leftover rhubarb can be stored in the fridge.