Good morning lovelies! I hope you all had a lovely weekend!

In conjunction with my Sugarless June, I would like to share with you one of my guilt free treats that would make a fantastic breakfast: Oatmeal Rhubarb. It is nut free, dairy free and only contains natural sugars.

I will not be too specific with quantities because it is really up to you how much you want of one thing or another depending on your taste.

1) Line a glass baking dish of your desired size with parchment paper. It should be one piece that not only covers the bottom of the dish but will fold up onto all sides.

2) Lay 1/4″ – 1/2″ thick slices of rhubarb on the parchment paper. It is okay if they are not perfectly flat or if there are some pieces on top of each other. Use as much or as little as you want, depending on your own preference.

If you would like the rhubarb to not have a lot of juices once it is cooked, put it into a microwave safe dish prior to the baking dish and microwave for 2 minutes. You should see water collect at the bottom of the bowl. Drain the water and dry the rhubarb with either a clean dish towel or paper towel.

3) Sprinkle cinnamon and nutmeg on top of the rhubarb for a richer flavor. If you would like to sweeten this tart treat, drizzle with maple syrup to avoid using processed sugars.

4) Bake the rhubarb for 20 minutes at 350 F. If the rhubarb is still hard, bake for another 10 minutes. Time will vary depending on the quantity of rhubarb that you are using. It should resemble a pie filling when it is done.

5) While the rhubarb is baking, make some stove-top oatmeal. I like to use the large flake oatmeal for this recipe. Like the rhubarb, it is up to you how much you would like to use. Keep in mind that you want at least a 1/4″ layer to cover the rhubarb. I suggest a 1″ to 1 1/2″ layer of oatmeal for your dish.

If you would like to add a “secret ingredient” to this recipe, I suggest adding some extract to the water of your oatmeal. I like to use banana extract for this recipe. I think that coconut or orange would add a nice taste to it as well.

6) Once the rhubarb is cooked and the oatmeal prepared, spread the oatmeal on top of the rhubarb.

7) Serve with a dollop of yogurt (I recommend plain coconut milk yogurt).

If you want to add something else, I suggest adding fresh strawberries to the rhubarb prior to baking, flax seeds to your oatmeal or chopped pecans to the top of the finished product. Be creative and enjoy making your own creations in your kitchen.

I will upload a picture later today to my Instagram of this awesome treat (forgot to take one before I left the house this morning!)