Dutch Oatmeal with Toasted Hazelnuts & Poached Rhubarb

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Dutch Oatmeal with Toasted Hazelnuts & Poached Rhubarb

This comforting Dutch-inspired oatmeal combines creamy, slow-cooked oats with tart poached rhubarb and crunchy toasted hazelnuts. The contrast of flavors and textures makes for a satisfying spring breakfast, with the rhubarb adding a refreshing tang and the hazelnuts providing a rich, nutty depth. Lightly sweetened with honey or maple syrup, this dish is both nourishing and naturally balanced—a perfect way to welcome the season.
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Prep Time:10 minutes
Cook Time:25 minutes

Ingredients

  • 1 cup rolled oats
  • 2 cups whole milk
  • 1 tbsp honey
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1 stalk rhubarb chopped
  • 1/4 cup water
  • 1 tbsp maple syrup
  • 1/4 cup hazelnuts toasted & chopped
  • 1 pinch salt

Instructions

  • Prepare the rhubarb – In a small saucepan over medium heat, combine the chopped rhubarb, water, and maple syrup. Simmer for about 10 minutes, stirring occasionally, until the rhubarb is soft and slightly syrupy. Remove from heat and set aside.
  • Cook the oatmeal – In a separate saucepan, bring the milk to a gentle simmer over medium heat. Stir in the oats, honey, cinnamon, vanilla extract, and a pinch of salt. Reduce heat to low and cook for about 5-7 minutes, stirring occasionally, until the oats are soft and creamy.
  • Toast the hazelnuts – While the oats cook, toast the hazelnuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan occasionally, until they are fragrant and lightly browned. Let them cool slightly before roughly chopping.
  • Assemble the dish – Divide the oatmeal into two bowls, spoon the poached rhubarb over the top, and sprinkle with toasted hazelnuts.
  • Serve and enjoy – Serve warm with an extra drizzle of honey or maple syrup if desired.

Notes

  • Make-Ahead Convenience – This oatmeal can be prepped the night before for a quicker morning routine. Simply combine the oats, milk, cinnamon, vanilla, and salt in a saucepan and refrigerate overnight. In the morning, gently heat the mixture on the stove, stirring occasionally, until warmed through and creamy.
  • Overnight Oats Alternative – If you’re short on time in the morning, you can turn this into an overnight oat dish. Mix the oats with cold milk, honey, cinnamon, and vanilla, and let it soak in the fridge overnight. In the morning, just top with poached rhubarb and toasted hazelnuts.
  • Poached Rhubarb Prep – The rhubarb can be poached ahead of time and stored in the fridge for up to three days. This makes assembly effortless in the morning—just reheat or serve it chilled for a refreshing contrast.
  • Multi-Tasking Breakfast – If cooking the oats fresh, start them first, then prepare the rhubarb and toast the hazelnuts while they simmer. This way, everything comes together efficiently while you get ready for the day.
  • Customization – For added protein, stir in a spoonful of Greek yogurt or top with a handful of roasted pumpkin seeds. A splash of cream or a drizzle of extra honey can make this even more indulgent.

Nutrition

Calories: 759kcal | Carbohydrates: 111g | Protein: 26g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 30mg | Sodium: 139mg | Potassium: 1009mg | Fiber: 14g | Sugar: 29g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 419mg | Iron: 6mg
Servings: 2
Calories: 759kcal