let’s leave the processed cereals on the shelves and start praising real cereals like the old fashioned healthy Oatmeal!
Lately I’ve been obsessed with oats, especially the old fashioned large rolled oats! They’re healthy, tasty, and make a great energy booster! Rhubarb-Strawberry oatmeals are metabolism boosting, full of fiber, and antioxidants. it’s the perfect breakfast to begin your day with.
Back when I was a child I used to eat Porridge for every single morning for breakfast because my Mum is Russian and this is what Russians eat for breakfast! 🙂 So I decided to bring oatmeal back to my life. I love combining Oatmeal with a bit of cinnamon for a great taste and then fresh fruits for rich vitamins, fiber, and antioxidants.
The whole cooking process takes about 5 to 6 minutes, so if you’re in a rush you still can have tasty Oatmeal for breakfast, you can of course make this using the microwave but I personally prefer cooking on the stove for a thick and creamy texture!
Nutrition breakdown of Quinoa:
Per seving: 238 calories, 5.8g fat, 0 cholesterol, 37.9 g carbs, 8.2 g sugars, 5.9 g protein, 5.7 g fiber.
Oatmeal Rhubarb Porridge Recipe
Serves: 1 serving
- 1/2 cup rhubarb (chopped)
- 1/2 cup old fashioned oats
- 1 cup almond milk (or rice milk, soya milk, dairy milk…)
- 1/2 tsp ground cinnamon
- pinch of salt
- maple syrup or agave syrup or raw honey
- seeds (optional)
- chopped nuts (optional)
- Combine rhubarb, oats, milk, cinnamon, and salt in a medium sauce pan. Then bring to boil, reduce heat and cover and cook with frequent stirring for about 5 minutes or until the rhubarb pieces are tender.
- Remove from heat and leave it covered for about 5 minutes. Then transfer to a bowl, top with a natural sweetener then sprinkle with nuts and seeds if desired. Serve warm.
More breakfast breakfast ideas…