My rhubarb just seems never ending this year – which I love! Usually rhubarb is thought of to use in desserts and other treats. We have a lot of fun enjoying our strawberry rhubarb creamsicles every May! But since I like to keep treats at a minimum with growing kids in the house, I usually try to come up with something different, but useful to use it up.
Last week the baby had me by the hand toddling around the yard and I noticed my rhubarb definitely wasn’t done producing like I thought it was! We picked the last handful together and I decided to make it a part of breakfast that week.
Granola seemed logical for the time of year, as we are headed into warm, muggy mornings here in the next few weeks. I love using granola cereals on those mornings so I’m not turning the stovetop on!
I know that rhubarb is often thought of paired with strawberries, but one of my favorite flavor profiles is actually honey and rhubarb. We get the most beautiful raw honey packed with amazing vitamins, minerals, enzymes, & antioxidants from a local farmer and the flavor is so amazing. And this mineral rich, sweet raw honey mixed up with tart rhubarb is a delicious start to your morning meal! Oh! And you can sub sour apples if you don’t have access to rhubarb!
I would recommend using honey that you wouldn’t mind taking right off the spoon as you will taste it in the cereal. There are some local honeys around here with much stronger floral undertones that I don’t care for so just be sure you pick something you love!
We like to splash on raw milk or coconut milk and I usually have hard boiled pastured eggs on hand to serve alongside. It is a great summertime breakfast! It also works well to top yogurt or coconut yogurt!
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A quick note on the cook method! I love my simple dehydrator! You can use your dehydrator if you have one, and if you don’t, just bake it in the oven stirring every so often so it doesn’t burn on the bottom. See the recipe below for details.
- 3 cups oats (Not quick oats. If you are gluten free be sure they say gluten free oats like THESE)
- 3 cups water
- Juice of 1 lemon
- 3 cups rhubarb, chopped (I just buzzed mine up quick in the food processor. If you don't have access to rhubarb try a similar flavor like green apples!
- 1 cup white rice flour
- ½ cup blanched almond flour
- ½ cup coconut flour
- ½ cup raw honey (I get mine from a local farmer. Check your farmer's markets and ask for deals for buying in bulk - I buy it by the 5 pounds. THIS is a good brand if you don't have any near you)
- 1 TB vanilla extract
- 2 tsp sea salt
- Put the oats, water, and lemon juice in a large mixing bowl, combine, and set in a warm area over night or 8-12 hours. Strain off the water.
- While the oats are straining put the rest of the ingredients in your large mixing bowl, add in the strained oats, and stir to combine.
- Spread out on your dehydrator and dry out at 110 degrees 8-10 hours . When it is done break it apart into storage containers or freezer bags. I like to keep grains cool so they keep better so I store mine in the fridge or freezer especially if it is the summer. If you don't have a dehydrator, you can bake it in your oven around 300 degrees for an hour, just stir it around every so often so the bottom doesn't burn.
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