Rhubarb & Pineapple Coconut Oatmeal

Last week I harvested my first rhubarb of the year, from my oldest plant.

A quick snap and discarding of the leaves and I was dicing up the red stalks. Maybe rhubarb isn’t part of breakfast usually, but maybe it should be 😉

Rhubarb & Pineapple Coconut Oatmeal

Ingredients:

• 1 Tbsp extra virgin coconut oil
• ½ cup fresh rhubarb, diced
• ½ cup fresh pineapple, diced
• Pinch fine sea salt
• 2 Tbsp coconut palm sugar
• 2 cups unsweetened coconut milk
• 1 cup old-fashioned oats
• 1 tsp ground cinnamon

Toppings:

• Sunflower butter
• Toasted coconut chips

Directions:

Heat a heavy medium saucepan over medium, melt oil and sauté rhubarb for 5 minutes, add pineapple and salt, sauté until golden. Stir in sugar till melted, then add milk, oats and cinnamon. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes, stirring often.

Take off the heat, divide between 2 bowls and top as desired.

Serves 2.

Note:

I found the toasted coconut chips at Trader Joe’s.

~Sarah