I’m not a breakfast person. Brunch? Absolutely. A weekend morning of Eggs Benedict, bacon, sausages, and more maple syrup than a human should ever consume? I’m there. But a weekday morning before work? I have a very bad habit of having nothing other than a coffee a few hours in to the work day.
While that still happens, making a weeklong batch of this berry rhubarb oatmeal may just change my habits for the better. Breakfast is the most important meal of the day, you know (obligatory public service announcement).
1 cup rolled oats
2 cups water
1 rhubarb stalk, sliced
1 tbsp lemon juice
1tsp maple syrup
1 cup frozen berries
1 tsp milk or cream
1 tsp chia seeds
1 tsp ground flax
1. Preheat oven to 350.
2. Combine rhubarb, lemon juice, and maple syrup in a flat baking dish. Bake for 15 minutes or until rhubarb softens.
3. Combine oats and water in a pan over high heat. Boil and stir until oatmeal reaches your desired consistency. I happen to like mine on the underdone side.
4. Remove from heat and stir in the milk or cream. I find this adds a sense of creaminess without adding too much fat. If that’s not a concern of yours, throw in as much milk or cream as you like.
5. Stir all ingredients well.
6. Divide among sealable containers (for breakfast-on-the-go) or bowls (if you’re eating at home)