I feel like oatmeal gets a bad wrap for being boring. TOTALLY UNDESERVED! We love oatmeal in our household as it’s a quick and easy breakfast that the whole family will eat. I love using almond milk, chia and hemp seeds to pack in more protein and give the whole bowl some “umph”.
The rhubarb compote really is the star of this dish. It’s springtime and you just have to take advantage of this plentiful weed! I love its tartness and the way it pairs so well with the raspberries!
Raspberry Rhubarb Oatmeal BowlPrint Recipe
- 4 stalks rhubarb chopped
- 1 cup fresh or frozen raspberries
- ¼ cup coconut milk
- 2 tbsp maple syrup
- 1 tsp chia seeds
- 1⅓ cups quick oats
- 1½ cups water
- 1½ cups almond milk
- 1 tsp vanilla
- 1 tsp cinnamon
- fresh berries
- toasted coconut
- chia and hemp seeds
- maple syrup
- almond milk
- Let's get kicking with the compote first. Place the rhubarb, raspberries, coconut milk, maple syrup, and chia seeds in a small saucepan over medium heat. Let it bubble away, stirring occasionally until the rhubarb softens and the mixture comes together, around 10 minutes.
- While the compote is bubbling, add water, almond milk, vanilla, and cinnamon to another saucepan and bring just to a simmer. (Be careful as it will bubble if it comes to a boil). Once simmering, add in oats and stir. Cover and let simmer for 3-5 minutes.
- Plate up! Scoop oatmeal into bowl and top with compote, fresh berries, toasted coconut, seeds, maple syrup, and almond milk. Enjoy with a coffee and sunshine.