It is almost the end of summer and our rhubarb plants are still going strong. I have tried to make as many rhubarb recipes as possible, but I can’t keep up. Yesterday the rhubarb plant was staring me down, I knew it was time to make another rhubarb creation. For breakfast, I made steel cut oats with rhubarb and apple topping. It was the perfect way to start my morning.
We love steel cut oats, if you haven’t tried them, don’t wait any longer. They are even better with a rhubarb and apple topping. I sauteed chopped rhubarb and Granny smith apples with cinnamon, brown sugar, vanilla, lemon juice, and a little bit of butter. I served the rhubarb and apples over a bowl of piping hot steel cut oats. The rhubarb and apples are a little tart, but the cinnamon and sugar add a nice sweetness.
Jazz up your morning with a bowl of steel cut oats with rhubarb and apples. You can’t go wrong with a nutritious and delicious breakfast like this one!
Steel Cut Oats with Rhubarb and Apple Topping
- 1 cup steel cut oats
- 3 1/2 cups water
- Pinch of salt
- 1/2 cup skim milk
- 1 teaspoon vanilla extract
- For the rhubarb/apple topping:
- 1 tablespoon butter
- 2 stalks rhubarb chopped
- 1 large Granny Smith apple chopped
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon cinnamon
- 1. Bring the water to a boil in a large pot. Add the steel cut oats and and salt. Stir.
- 2. Reduce the heat to medium low and cook for 30 minutes. Stir the oats often so they don’t stick to the pan.
- 3. When the oats start to thicken, at about 30 minutes, add in the milk and vanilla. Stir the oats, milk, and vanilla together and cook for ten more minutes.
- 4. To make the rhubarb and apple topping, in a small skillet melt the butter. Add the rhubarb and apples. Add the brown sugar, vanilla, lemon juice, and cinnamon, stir well. Saute until tender. Pour topping over a bowl of steel cut oats. Serve the oats hot.
- This batch makes 4-6 servings.
- *Note-you can use 4 cups of water and omit the milk, I just like the creaminess the milk adds.*
Have you tried this recipe?
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