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. I’m now also obsessed with maple syrup, it just makes everything taste SO GOOD!
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:
- ½ cup rhubarb (chopped)
- ½ cup old fashioned oats
- 1 cup almond milk (or rice milk, soya milk, dairy milk)
- ½ tsp ground cinnamon
- pinch of salt
- maple syrup
- 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 maple syrup, then sprinkle with nuts and seeds if desired. Serve warm.