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Rhubarb Breakfast Oatmeal

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"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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15 m servings 455 cals
Original recipe yields 1 servings (1 serving)

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  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.


  • Cook's Notes:
  • You don't want all of the water absorbed when cooking the oatmeal. The flax and chia seeds will absorb a little when they are added at the end.
  • 2 tablespoons maple syrup could also be used in place of the honey. Brown sugar will also work.

Nutrition Facts

Per Serving: 455 calories; 24.5 g fat; 54.4 g carbohydrates; 9.4 g protein; 0 mg cholesterol; 172 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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