Rhubarb Reduction on Steel Cut Oats

Serves 4

Steel Cut Oats Ingredients:

  • 1 tbsp. coconut oil
  • 1 cup steel cut oats
  • 3 cups boiling water
  • 1/2 cup coconut milk
  • 1/4 tsp. cinnamon

Rhubarb Reduction:

  • 3 cups sliced fresh or frozen rhubarb
  • 1/2 cup of dates, soaked until soft
  • 1/4 cup water
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. vanilla extract


  • Walnuts (or seed or nut of choice)


In a large saucepan, melt coconut oil over medium heat.  Add the oats and stir for about 2 minutes.  Now add the water.  Bring to a boil on high heat then immediately reducing to a simmer.  Cook for about 25 minutes.  No stirring required. Add the coconut milk and cinnamon. Stir to combine and cook for 10 more minutes.


Once dates have soaked and rehydrated until soft, drain liquid into a separate bowl. Blend dates in a food processor or blender until a paste forms.  Add drained liquid if additional water is needed.  In a saucepan, combine the rhubarb, date paste, ¼ cup of date liquid or regular water and nutmeg.  Bring this to a boil, immediately reducing to a simmer.  Keep uncovered and cook until rhubarb is tender and a desired consistency is reached.  Once cooked, remove from heat adding vanilla last and stirring.

Spoon oats into a bowl, top with rhubarb reduction and walnuts. Enjoy.



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