Roasted Rhubarb + Overnight Hemp Oats

There is nothing worse than starting the morning off boring! Am I right?!? APL likes to mix-it-up with some not-so-boring breakfasts like this easy-to-prep bowl.

Did you know 1 cup of rhubarb has just 26 calories and the same amount of calcium as 1 cup of milk?!? Woot! It also contains 45% of your daily need for Vitamin K (healthy bones,) is high in fiber, immune-boosting vitamin C, a healthy dose of vitamin A for beautiful skin, energy-inducing B vitamins, as well as minerals like manganese, iron, potassium, + phosphorous.

Ok, enough with the hyperbole :), let’s get to the recipe for this yummy goodness!

For the Rhubarb:       

  • 2 cupsrhubarb, cut into 1/2-inch pieces
  • 2 TB coconut nectar
  • 2 TB filtered water
  • 1 tsp pure vanilla extract, we love Madagascar

For the Oats:     

  • 1 1/2 cups unsweetened hemp milk
  • 3/4 cup old fashioned oats, gluten-free
  • 1 1/2 TB coconut nectar

To Top When Serving:

  • 1 TB raw pumpkin seeds, soaked overnight
  • 1/2 TB ground flaxseed
  • 1 TB unsweetened coconut, shredded

To Make: makes roughly 2 servings

The night before- soak the oats in the hemp milk + the 1 1/2 TB of coconut nectar (in the refrigerator.) Preheat the oven to 400 degrees F. Stir together the rhubarb, water, + coconut nectar in a glass baking dish. Roast the rhubarb for 15-20 minutes or until tender when forked. Toss the vanilla in there and store in a mason jar overnight until ready to eat the oats! Bring the oats out + top 1/2 cup oats with 1/2 cup rhubarb mixture (heated up if desired before topping,) then sprinkle with 1 TB raw pumpkin seeds, 1/2 TB flaxseed, + 1 TB coconut.




RecipesAshley Pettit