What's This?
Serving size 2
Prep Time
Total Time


1 ½ cup nonfat milk or nondairy milk, such as soy milk or almond milk½ cup orange juice1 cup old-fashioned rolled oat1 cup 1/2-inch pieces rhubarb, fresh or frozen½ tsp ground cinnamon pinch of salt2 Tbsp brown sugar, pure maple syrup or agave syrup2 Tbsp chopped pecans or other nuts, toasted (see Tip) if desired


1. 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.

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.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 2 Total

  • Calories 336
  • Calories from fat 72
  • Total Fat 8gm 12%
  • Sodium 153mg 6%
  • Total Carbohydrates 56gm 19%
  • Fiber 6gm 24%
  • Protein 13gm
  • Cholesterol 4mg 1%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Brunch, Healthy, Kid-Friendly, Low Cholesterol, Low Fat, Vegetarian, Fruit, Grain, American, Easy, 30 Minute, Quick, Spring, Summer

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