Breakfast

Rhubarb Oatmeal Breakfast Bowl

It’s Farmer’s Market and Rhubarb season! Living in Wisconsin makes you really appreciate the warm Summer weekend mornings spent at the Farmer’s Market.  I went this past weekend. While the veggie selection isn’t too abundant yet I did pick up some gorgeous rhubarb, mushrooms and baby beets.

K, now let’s talk about breakfast! I loveee breakfast and I don’t understand how people skip it! Take advantage of weekends to create and try new recipes. In addition, do some food prep on Sunday so that you have a ready-to-go, yummy & nutritious breakfast all week. Right now I am obsessed with food prepping cauliflower oatmeal for the work week. You can check the recipe out on my Instagram @thekellydiet .

This particular recipe was from this past weekend where I have a little more time in the morning and could enjoy making a warm breakfast bowl. I love baking an acorn squash for breakfast and filling it with warm or cold foods like oatmeal, yogurt, nut butter, etc. Because I had picked up some rhubarb I decided to add it to my oatmeal and it turned out great!

Rhubarb Oatmeal Breakfast Bowl

  • Servings: 1
  • Difficulty: easy
  • Print

I love this recipe because I get to sit down and enjoy a delicious, warm bowl of nutritious and protein packed food that leaves me satisfied all morning. Anytime I can add veggies to my breakfast is an extra bonus 😉

Ingredients

-1/2 of an acorn squash

-1/3 c oats

-1/2 chopped pear

-1/2 stalk of rhubarb, chopped

-1/2 c unsweetened cashew or almond milk

-1 tsp lemon zest

-dash of cinnamon

Directions

  1. Cut an acorn squash in half and de-seed. Bake in the oven at 350 degrees for 35 minutes.
  2. Add the rest of the ingredients to a small sauce pan and cook as you would regular oatmeal (occasionally stirring on low heat until all liquid is adsorb).
  3. Once squash is done simply fill it with the cooked oatmeal mixture.

Easy, yummy, filling. Enjoy 🙂

 

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