Rhubarb Breakfast Oatmeal recipe

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Ingredients

1 cup water
1 pinch salt, or more to taste
¼ cup diced rhubarb
½ cup rolled oats
½ teaspoon ground cinnamon
2 tablespoons ground flax seeds
1 tablespoon honey
1 tablespoon coconut oil
1 tablespoon chia seeds

Nutrition Info

455.3 calories
carbohydrate: 54.4 g
cholesterol: : -
fat: 24.5 g
fiber: 11.9 g
protein: 9.4 g
saturatedFat: 13 g
servingSize: -
sodium: 172.4 mg
sugar: 18.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, salt, and rhubarb in a saucepan, bring to a boil. Add oats and cinnamon. Reduce heat to low, cover and cook, stirring occasionally, 5 to 8 minutes. Remove from heat, stir in flaxseed meal, honey, coconut oil, and chia seeds.

Recipe Yield

1 serving

Recipe Note

This is a wonderful way to use up the rhubarb in your garden without going to the trouble of making pie. It is more of a savory oatmeal instead of sweet. My children love this for breakfast and get excited when I make it!

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