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
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Recipe Summary
Nutrition Profile:
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; protein 12.8g 26% DV; carbohydrates 55.7g 18% DV; dietary fiber 6.2g 25% DV; sugars 25.1g; fat 8.3g 13% DV; saturated fat 1.1g 5% DV; cholesterol 3.7mg 1% DV; vitamin a iu 566.8IU 11% DV; vitamin c 36mg 60% DV; folate 53.2mcg 13% DV; calcium 302.3mg 30% DV; iron 2.4mg 13% DV; magnesium 151.8mg 54% DV; potassium 772.2mg 22% DV; sodium 152.6mg 6% DV; thiamin 0.4mg 42% DV; added sugar 9g.
Exchanges:
1 1/2 starch, 1/2 fruit, 1/2 other carbohydrate, 1 nonfat milk, 1 fat
