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.
From EatingWell: May/June 2011
Yield: 2 servings, 1 generous cup each
Active Time: 20 minutes
Total Time: 20 minutes
- 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.
- 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.
Nutrition Per serving:
336 calories; 8 g fat (1 g sat, 4 g mono); 4 mg cholesterol; 56 g carbohydrates; 9 g added sugars; 13 g protein; 6 g fiber; 153 mg sodium; 772 mg potassium.
Nutrition Bonus: Vitamin C (60% daily value), Magnesium (38% dv), Calcium (30% dv), Potassium (22% dv), Zinc (16% dv).
3 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 fruit, 1/2 carbohydrate (other), 1 nonfat milk, 1 fat