This is a wonderful way to use up the rhubarb in your garden without going to the trouble of making pie. It is more of a savory oatmeal instead of sweet. My children love this for breakfast and get excited when I make it!

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, salt, and rhubarb in a saucepan; bring to a boil. Add oats and cinnamon. Reduce heat to low; cover and cook, stirring occasionally, 5 to 8 minutes. Remove from heat; stir in flaxseed meal, honey, coconut oil, and chia seeds.

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Cook's Notes:

You don't want all of the water absorbed when cooking the oatmeal. The flax and chia seeds will absorb a little when they are added at the end.

2 tablespoons maple syrup could also be used in place of the honey. Brown sugar will also work.

Nutrition Facts

455 calories; protein 9.4g 19% DV; carbohydrates 54.4g 18% DV; fat 24.5g 38% DV; cholesterolmg; sodium 172.4mg 7% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/29/2019
This definitely is a fun new way to use up rhubarb! The kids and I really enjoyed it! I did not have flax or chia seeds so I left that part out. I am sure that would have made it healthier. It tasted great though! When leaving out the seeds it is probably a good idea to reduce the water a little bit unless you like soupy oatmeal. This is definitely a SOUR oatmeal and if made like the recipe says more on the savory side like the description says. My kids and I like sour things so we enjoyed that sour rhubarb flavor. However at first it was a little too sour and not enough sweet for our tastes so I added double the honey. Although still very sour that made it quite enjoyable. I am sure we will be making it again during rhubarb season. Read More