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Food & Recipes

Foodie 411

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Oatmeal-Rhubarb Porridge

This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients

Prep: 20 | Total Time: 20

1 1/2 cups
nonfat milk, or nondairy milk, such as soymilk or almond milk
1/2 cup
orange juice
1 cup
old-fashioned rolled oats
1 cup
rhubarb, fresh or frozen; 1/2-inch pieces
1/2 teaspoon
ground cinnamon
1 pinch
salt
2-3 tablespoons
brown sugar, pure maple syrup or agave syrup
2 tablespoons
pecans, chopped; or other nuts, toasted if desired

Instructions

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.

Reviewed July 16, 2012