It’s been a lovely and pretty hot summer so far. When temperatures rise, I usually get cravings for cool breakfasts, like granola with cold milk or (this is my newest addiction) cooled chia oatmeal in all kinds of variations. The other day I made a delicious one with nectarines and caramelized nuts, which you might have seen already on my Facebook page.
Chia oatmeal with nectarines and caramelized nuts & seeds
Today I saw that I still had two sad rhubarb stalks laying around in the fridge and it didn’t take me long to figure that I could eat them in my breakfast chia oatmeal!
Rhubarb Chia Oatmeal
I’ll write down the recipe as I remember it below, but don’t worry so much about the measurements. You can freestyle it and add sweetener etc. to your liking. It’s so simple and quick to make.
I used frozen raspberries, mint and lavender as garnish
What’s great about this is, that you could prepare it in the evening and let it sit over night. You can eat it as breakfast or dessert and if you use a maison glass, you can take it to-go to work or for a picnic. Lovely!
Ready to go!
Rhubarb Chia Oatmeal
Makes 1 big or 2 small portions
For the chia oatmeal:
- 1/2 cup rolled oats
- 1/8 cup chia seeds
- a dash of vanilla
- 3/4 cup milk of your choice (I like coconut-rice milk or almond milk)
For the rhubarb compote:
- 2 rhubarb stalks (cut in small chunks)
- handfull of raspberries (frozen ones are fine too!)
- 1 squeeze of lemon juice
- 2 tbsp of maple sirup
- a dash of vanilla
Make chia oatmeal by mixing all ingredients together and stirring for about 1-2 minutes, so that the chia seeds don’t go lumpy. Put it in the fridge and let sit.
Cut rhubarb in chunks and bring to boil with the rest of the compote ingredients. Let simmer for about 10-15 minutes while stirring until fruit is softened and mashed. Add more sweetener or vanilla if you like, then let cool down.
Layer oatmeal and rhubarb compote in a glass and let sit in the fridge for 1 hour or overnight.
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