Oh yes. This BEST EVER Strawberry Rhubarb Crumble Oatmeal is to DIE for. Do you like eating pie for breakfast? It’s basically that good. Did we mention it is gut health dietitian approved and it’s low FODMAP?! Yay for all you IBS’ers out there!
May and June are the months where we start getting rhubarb in Calgary – and I SO look forward to them. I don’t have my own bush, but I stopped in at the farmers market this weekend to pick some up.
Strawberry rhubarb pie is one of my all-time FAVORITE desserts – but of course – pie for breakfast is ya know, not usually recommended. So I decided to make the most AMAZING strawberry rhubarb crumble oatmeal – full of fibre, protein, and fruit – and JUST as delicious as pie!
Does strawberry rhubarb crumble need to be refrigerated?
We recommend storing your leftover strawberry rhubarb crumble oatmeal in the refrigerator. For this particular recipe I like to portion the oats into 8 servings, and refrigerate in individual Tupperware. That way you can grab and go easily in the morning! For extra ease, bring an individually portioned yogurt to go! When you want to eat some you can eat it cold or I like to microwave it for 1 to 2 minutes (depending on your microwave) and then serve it with a bit of yogurt on the side. A super delicious and comforting breakfast, dessert, or snack option!
What can you do with a pound of rhubarb?
One option is to blend the rhubarb with a bit of water (so that the blender doesn’t get jammed up). Then strain it through a sieve. This makes a really tart juice that can be used to make rhubarb lemonade. Or, add it into your favorite summertime cocktail. Another option is of course chopping it up and turning it into the best ever strawberry rhubarb crumble oatmeal!
I know for this particular recipe I bought my rhubarb from the market, but try asking your neighbour if they have a rhubarb plant. If they do have one, chances are that they have a surplus of rhubarb and would be happy to share!
What fruit goes good with rhubarb?
Rhubarb and strawberry is a classic combination. But, rhubarb also pairs really well with many other fruits like citrus fruits, apples, and all kinds of berries. One of my favourite options is to grab a bag of frozen mixed berries and mix it with my rhubarb recipes for a quick and cost-effective option.
Love this low FODMAP recipe as much as we do? Check out more of our low FODMAP recipes. Aren’t sure what other swaps can be made to make your favourite dishes low FODMAP? We have a free low FODMAP E-book for you!
If you are implementing the low FODMAP diet on your own and feeling overwhelmed here at Ignite Nutrition we offer one-on-one nutrition counselling to help you start the low FODMAP diet with guidance.
The Best Strawberry Rhubarb Crumble Oatmeal (Low FODMAP)
- 4 stocks rhubarb
- 1 lb strawberries, 1 plastic carton's worth, quartered
- 1/4 cup white sugar
- 1/2 lemon juiced, and zested if you want to want a more lemony flavour
- 1 cup oats
- 1 cup ground almonds (I pulse mine in a blender)
- 1 Tbsp maple syrup, or honey if you're not low FODMAP
- pinch of salt
- 2 eggs
- 3/4 cup almond milk, or lactose free milk
- 1 tsp vanilla
- 1 Tbsp cinnamon
- Pre-heat oven to 350°F
- In a pot, combine rhubarb, strawberries, sugar, and lemon. Simmer until the fruit breaks apart and thickens to jam-like consistency.
- In a bowl, combine oats, almonds, maple syrup, salt, eggs, milk, vanilla, and cinnamon.
- In a 9×9 pyrex dish, pour the rhubarb mixture.
- Top the rhubarb mixture with the oat mixture.
- With a spoon, gently lift spoons of the rhubarb mixture from the bottom, to the top of the dish, to get the ‘swirls’ of fruit.
- Bake for 20-25 min, or until set.
- Serve warm, topped with greek yogurt and a drizzle of maple syrup.
**Last reviewed February 2022 for Monash FODMAP portions