In my ongoing efforts to consume rhubarb outside of dessert, I was reminded of how delicious it is for breakfast. This Rhubarb-Mango Oatmeal is a great way to start using rhubarb as it starts popping up in the spring.
I typically made rhubarb oatmeal using this recipe, then I stumbled across a unique food blog that specializes in oatmeal. Since I am Oat&Sesame, this seemed like a great place to spend some time looking around.
After a bit of searching, I found rhubarb paired with mango- a combo I had yet to test out! Move over strawberries! You’ve got some competition. Rhubarb and mango are my new favorite. Mango is so sweet on its own you barely need any additional sweetener – less sugar is always a better breakfast.
- ½ cup chopped rhubarb
- 1 pitted date or dash of sweetener of your choice
- ½ cup almond milk (more if necessary)
- ⅓ cup rolled oats
- ½ cup diced mango, frozen or fresh
- 1 tsp lemon zest, more if you love zest!
- 1 tsp chia seeds
- dash salt
- Place rhubarb and date in a saucepan.
- Add a quarter cup water to the pan and simmer until rhubarb softens. 3-4 minutes
- Add almond milk and turn up the heat to medium high until the mixture is just about to boil.
- Reduce the heat and add oats. Cook 3 minutes until oats are almost done.
- Add mango,lemon zest, chia and dash of salt. Stir to combine.
- Simmer until heated through and oats are done (especially if using frozen mango).
I have to tell you about these little books! When I was on vacation in Austin, TX, I stopped at the cutest cooking shop – Métier Cook’s Supply – and fell in love with these shortstack recipe books. Each one is dedicated to it’s own vegetable, fruit or food item. They’re adorable and I can’t wait to dig into the rhubarb one soon!