Strawberry Rhubarb Crumble Oatmeal
 
Cook time
Total time
 
Serves: 1-2
Ingredients
  • Roasted Strawberry Rhubarb Compote:
  • 2 stalks of rhubarb, chopped
  • 1 cup halved fresh strawberries
  • ½ tablespoon raw honey
  • Cinnamon Crumble:
  • 2 dates
  • 1 tablespoon pecan halves
  • ½ tsp almond butter
  • ¼ tsp honey
  • ½ tsp cinnamon
  • pinch of salt
  • Oatmeal Base:
  • ½ cup gluten free oats
  • 1 cup water
  • 1 teaspoon honey
Instructions
  1. Begin by creating the strawberry-rhubarb compote.
  2. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  3. Spread the rhubarb and strawberries over the pan and drizzle with the honey.
  4. Roast for 20-25 minutes, keeping a close eye on them so they do not burn.
  5. When the rhubarb and strawberries are finished roasting, remove the pan from the oven, add to a bowl, and and mash together to make a thick, jam-like consistency. Set aside.
  6. Next cook the oatmeal on the stovetop following package directions.
  7. While the oats are cooking, add the crumble ingredients to a small food processor and blend/process until crumbly and well combined.
  8. Once the oats are cooked to your preferred liking, stir in the teaspoon of honey, then add to a serving bowl.
  9. Top the oats with 2-3 tablespoons of the strawberry-rhubarb compote, and then sprinkle over the crumble mixture.
  10. Optional: As mentioned in the post, to bring in some protein, I like to add in 1 small scoop of collagen protein powder to the oats once they are done cooking. I also love to pour unsweetened vanilla almond milk over my oatmeal at the very end to add some extra moisture and creaminess, so you can do this if you wish, or skip it!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/strawberry-rhubarb-crumble-oatmeal/