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Cook Time:20 minsTotal Time:20 minsServings:2Yield:2 servings, 1 generous cup eachJump to Nutrition Facts
Cook Time:20 minsTotal Time:20 minsServings:2Yield:2 servings, 1 generous cup each
Cook Time:20 mins
Cook Time:
20 mins
Total Time:20 mins
Total Time:
Servings:2
Servings:
2
Yield:2 servings, 1 generous cup each
Yield:
2 servings, 1 generous cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 1/2 cups nonfat milk or nondairy milk, such as soymilk or almond milk½cuporange juice1cupold-fashioned rolled oats1cup1/2-inch pieces rhubarb, fresh or frozen½teaspoonground cinnamonPinch of salt2-3 tablespoons brown sugar, pure maple syrup or agave syrup2 tablespoons chopped pecans or other nuts, toasted (see Tip) if desired
Cook Mode(Keep screen awake)
Ingredients
1 1/2 cups nonfat milk or nondairy milk, such as soymilk or almond milk
½cuporange juice
1cupold-fashioned rolled oats
1cup1/2-inch pieces rhubarb, fresh or frozen
½teaspoonground cinnamon
Pinch of salt
2-3 tablespoons brown sugar, pure maple syrup or agave syrup
2 tablespoons chopped pecans or other nuts, toasted (see Tip) if desired
DirectionsCombine 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.TipsTip: 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.Originally appeared: EatingWell Magazine, May/June 2011
Directions
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.TipsTip: 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.
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.
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.
Originally appeared: EatingWell Magazine, May/June 2011
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Nutrition Facts(per serving)336Calories8gFat56gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
