Oatmeal-Rhubarb Porridge
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. Source: EatingWell Magazine, May/June 2011
Ingredients
Directions
Tips
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.
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Nutrition Facts
Serving Size: 1 generous cup
Per Serving:
336 calories; total fat 8.3g 13% DV; saturated fat 1.1g; cholesterol 4mg 1% DV; sodium 153mg 6% DV; potassium 772mg 22% DV; carbohydrates 55.7g 18% DV; fiber 6.2g 25% DV; sugar 25g; protein 12.8g 26% DV; exchange other carbs 4; vitamin a iu 567IU; vitamin c 36mg; folate 53mcg; calcium 302mg; iron 2mg; magnesium 152mg; thiaminmg; added sugar 9g.
Exchanges:
1 1/2 starch, 1/2 fruit, 1/2 other carbohydrate, 1 nonfat milk, 1 fat
