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:
- 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.
