OATMEAL-RHUBARB PORRIDGE Heart Health Diabetes Weight Loss Gluten Free ACTIVE: 20 MIN TOTAL: 20 MIN Perk up your morning oatmeal with the ad - dition 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. 11/2 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 1/2-inch pieces rhubarb, fresh or frozen 1/2 teaspoon ground 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 Combine milk, juice, oats, rhubarb, cinna - mon 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 min - utes. Stir in sweetener to taste. Top with nuts. SERVES 2: 1 GENEROUS CUP EACH Per serving: 336 calories; 8 g fat (1 g sat, 4 g mono); 4 mg cholesterol; 56 g carbohydrate; 9 g added sugars; 13 g protein; 6 g fiber; 153 mg sodium; 772 mg potassium. Nutrition bonus: Vitamin C (60% daily value), Magnesium (38% dv), Calcium (30% dv), Potassium (22% dv), Zinc (16% dv)
