½ cup orange juice
1 cup old-fashioned rolled oat
1 cup 1/2-inch pieces rhubarb, fresh or frozen
½ tsp ground cinnamon
2 brown sugar, pure maple syrup or agave syrup
2 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.
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.