One of my favorite things about summer is the abundance of fresh fruits and vegetables available everywhere you look. In fact, I often find myself going to the farmers market, only to spend far too long admiring all the perfectly imperfect baskets of fresh produce lining the tables.
This summer I have been on the hunt for rhubarb. For those of you who have heard of rhubarb, but have no idea what it is, let me explain. Rhubarb is a stalk vegetable that looks similar to a large piece of red celery. The vegetable is typically eaten boiled or baked and enjoyed more like a fruit than a vegetable. In addition, due to it’s high levels of vitamin k and antioxidants, rhubarb has a ton of health benefits such as: Easing digestion, fighting off free radicals, relieving constipation, lowering inflammation and strengthening bones.
When I arrived home from the market, I eagerly opened my fridge and pulled out the pint of strawberries that I had bought the day before. Bingo. However, when I began to study my Mom’s Strawberry Rhubarb recipe, I noticed that I was majorly short on strawberries and hadn’t purchased enough rhubarb… And so, I decided to get creative.
These Strawberry Rhubarb Breakfast Oats are a unique and healthy adaptation of one of my favorite summer desserts. They should be eaten hot and make a delicious breakfast, snack or dessert. You can top the oatmeal with yogurt or even throw a little vanilla ice cream on there and call it dessert. Either way, I know you will enjoy it!
Strawberry Rhubarb Breakfast Oats
Total Time: 20
1 cup of rhubarb, chopped into small pieces
1 1/2 cups strawberries, sliced
1 cup of old fashioned oats
3 tablespoons of sugar or sweetener of choice
2 1/2 cups water
1/4 cup orange juice
1.) Place all of the ingredients into a medium size pot on medium high heat. Once the mixture is boiling, lower to low heat and continue to stir.
2.) Allow the oatmeal to cook for a full 15 minutes or until it has a thick, creamy consistency. Allow to cool before enjoying.
Nutrition Facts (per serving)
141 calories, 2g fat, 32g carbs, 4g fiber, 14g sugar, 3g protein.
Sources: Dr Axe