Rating: 4.2 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2011

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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

336 calories; protein 12.8g; carbohydrates 55.7g; dietary fiber 6.2g; sugars 25.1g; fat 8.3g; saturated fat 1.1g; cholesterol 3.7mg; vitamin a iu 566.8IU; vitamin c 36mg; folate 53.2mcg; calcium 302.3mg; iron 2.4mg; magnesium 151.8mg; potassium 772.2mg; sodium 152.6mg; thiamin 0.4mg; added sugar 9g.
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