1 1/2 cups
nonfat milk, or nondairy milk, such as soymilk or almond milk
old-fashioned rolled oats
rhubarb, fresh or frozen; 1/2-inch pieces
brown sugar, pure maple syrup or agave syrup
pecans, chopped; or other nuts, toasted 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.
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