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; 8.3 g total fat; 1.1 g saturated fat; 4 mg cholesterol; 153 mg sodium. 772 mg potassium; 55.7 g carbohydrates; 6.2 g fiber; 25 g sugar; 12.8 g protein; 567 IU vitamin a iu; 36 mg vitamin c; 53 mcg folate; 302 mg calcium; 2 mg iron; 152 mg magnesium; 9 g added sugar;
Exchanges:
1 1/2 starch, 1/2 fruit, 1/2 other carbohydrate, 1 nonfat milk, 1 fat
