Makes: 2 servings, 1 generous cup each
Active Time: 20 minutes
Total Time: 20 minutes
Perk up your morning oatmeal with the addition of tangy rhubarb. Using milk for this oatmeal gives it a calcium boost, but the recipe also works well with water—and you’ll save about 60 calories.
- 1 1/2 cups nonfat milk, or nondairy milk, such as soymilk or almond milk
- 1/2 cup orange juice
- 1 cup old-fashioned rolled oats
- 1 cup 1/2-inch pieces rhubarb, fresh or frozen
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2-3 tablespoons brown sugar, pure maple syrup or agave syrup
- 2 tablespoons chopped pecans, or other nuts, toasted (see Tip) if desired
- Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat, cover and cook at a very gentle bubble, stirring frequently, until the oats and rhubarb are tender, about 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Stir in sweetener to taste. Top with nuts.
Tips & Notes
Tip: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- Servings Per Recipe 2
- Amount Per serving
- Calories 336
- % Daily values *
- 5% Saturated Fat 1g
- Trans Fat 0g
- Monounsaturated Fat 4g
- 1% Cholesterol 4mg
- 22% Potassium 772mg
- 6% Sodium 153mg
- 24% Dietary Fiber 6g
- 26% Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||20g||25g|
Recipe by EatingWell.com
© Meredith Corporation. All rights reserved. Used with permission.