Nutty Rhubarb Oatmeal

If there is anything this summer has taught me so far, it is to put my expectations aside and embrace the reality of the summer for what it is. This is, like most things, easier said than done. I am (and forever will be) a planner, picturing how an event will play out in my mind, making sure I know all of the details beforehand. I get so caught up in these designs and visions that when change surfaces unexpectedly, it becomes jarring. Taken off guard and scrambling, I find myself needing a moment to compose myself—needing a moment to allow my well laid plans to fade away.

This summer seems to deal me a new set of expectations at the end of each week. It is growing exhausting to keep up with the changes, watching my summer slip so far from the vision I longingly dreamed of in the middle of winter. Right now I am in the middle of taking a deep breath, of composing myself, of preserving a hopeful outlook.

Earlier this week, my boyfriend abruptly had his own summer expectations wiped clean. After a bike accident and a trip to the emergency room, he left with a broken arm, immobilized with a tight-fitting sling. Though I happily took on the role of nurse, we realized the summer plans we made together were going to need quite a bit of editing. For dinner that evening, I cooked up a pot of oatmeal for two by request. Over the stove, as the oats bubbled and boiled, we started a new list of summer plans.

Oatmeal has its own unique curing powers—for body, for soul.

Nutty Rhubarb Oatmeal combines almonds, vanilla, and the tart flavor of rhubarb. Rhubarb is roasted in the oven with a bit of sugar until tender. A traditional brown sugar oatmeal is mixed up, topped with the roasted vanilla rhubarb, a sprinkling of chopped almonds, and a spoonful of ground flaxseed. The oatmeal has a range of textures, spanning crunchy to smooth. This breakfast is lovely on cool summer mornings or when you need a bowl of comfort, served hot.

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Nutty Rhubarb Oatmeal

Yields 2 servings

2 cups (240 grams) rhubarb, diced into 1/2-inch pieces
2 tablespoons granulated sugar
2 tablespoons water
1 teaspoon vanilla extract
1 1/2 cups ( ml) almond milk (regular milk will also suffice)
3/4 cup (60 grams) old fashioned oats
1 1/2 tablespoons brown sugar, packed
2 tablespoons chopped almonds
2 tablespoons ground flaxseed (optional)

Preheat oven to 400 degrees F (205 degrees C).

In a baking dish, stir together the diced rhubarb, granulated sugar, and water. Roast in the oven for 15 minutes, or until tender. Stir in the vanilla extract. Set aside.

In a large saucepan, bring the milk to a boil over medium-high heat. Add in the oats and stir continually until they thicken and absorb all of the liquid, about 5-7 minutes. Stir in the brown sugar.

Divide the oatmeal evenly between two serving bowls. Spoon the roasted rhubarb and juices over the oatmeal, dividing it equally between the two servings. Top each bowl with a tablespoon of chopped almonds and flaxseed. Serve hot.

Comments

[Tammela]

I completely relate to your first paragraph. Love your photos and quotes, and all the rhubarb! I have a great balsamic-rhubarb chutney recipe on my blog, if you're interested.

[Jocelyn (Grandbaby Cakes)]

Now that is a wonderful breakfast. I love the touch of almond milk.

[Belinda @themoonblushbaker]

I have become quite found of rhubarb these last few years, This look so warming and comforting especially when life throws you a curve ball. stunning as always

[Katrina @ Warm Vanilla Sugar]

This is my kind of breakfast! Love the photos here too!

[jennifer]

I've always wanted to try rhubarab... this might be the recipe that gets me to it!

xo Jennifer

[Ash@foodfashionparty]

I am seeing so much rhubarb around...haven't tried it yet though. Like your rustic images.

[Sophia]

I klicked on over to this post after seeing a picture of your beautiful bowls of porridge over on pinterest - although I am currently suffering through my first reall summer in about a decade after having just moved to Rome from London, porridge is still one of my favourite breakfast staples of all times (and admittedly, I have often eaten it for dinner as well - there is nothing like a bowl of porridge with some stewed fruit when the fridge is bare and you need a big bowl of comfort!).

And I hear you on life's curveballs - your summer sounds a bit like mine last year - me and my man's original holiday plans fell through not only because of work commitments but also because of me needing surgery for a sports injury. We said adieu to a long-planned road trip to California and instead focused on me getting better before going on a very different trip a couple of months later, a trip with a slower pace and my man acting as my personal sherpa as I still wasn't allowed to lift anything heavy. And while both of us are sad our original trip couldn't happen and I was out of action for quite a bit, looking back it was nice to slow down for a bit and it taught me to let go of being my normal control freak self and let others help me (something I really struggle with) - whether it was leaning on my dad's arms for my first tentative and slow steps after my surgery or letting my boyfriend carry my bags for our trip. I hope your boyriend is on the mend now and that the next surprises will be good surprises!

[Marta @ What should I eat for breakfast today]

I'm so sorry for your boy's arm. But he's a lucky one to have a nurse like you :)

[Char]

I tried this on Saturday morning. It was delicious and I will be making it again.

[Claudia (Breakfast Drama Queen)]

I love this idea! I've made quite a few rhubarb oatmeals, and I think I'll have to give your recipe a try!