No, this isn’t dessert. It’s a perfectly BLE-compliant, delicious way to start the day! Who said we can’t continue to enjoy the wonderful flavors of spring, without all that gross NMF that everyone else is eating?
I cooked down the rhubarb for a few minutes and then stirred in the strawberries at the end. Be careful not to cook the mixture down too much, it’s possible to overdo it make this too sweet and dessert-like. You want to keep the structure of the fruit while warming it and removing some of the bitterness of the rhubarb.
This is tart and tangy, and still delicious without all that sweetener. With all those healed taste buds and dopamine receptors, you won’t even miss it. In fact, you’ll wonder why you used to dump sugar (poison) on something so naturally sweet and delicious in the first place.
I like a combination of cooked oatmeal and dry topping, so I use half cooked oatmeal and half wheat berry flakes or Ezekiel cereal as my grain. These cereals remind me of granola and have a nice crunch. Alternatively, you could use any combination or ratios of these types of grains. You could also use dry oats and toast them in a hot pan with some cinnamon.
Strawberry Rhubarb Breakfast Oats w/ Yogurt
Each Serving Contains:
- 1 Grain
- 1 Protein
- 1 Fruit
- 0.5 oz dry oats (or 2 oz cooked oats) (1/2 grain serving)
- 0.5 oz Uncle Sam’s wheat berry flakes (1/2 grain serving)
- 1 oz walnuts, pecans, and/or hazelnuts (1/2 protein serving)
- 4 oz yogurt (1/2 protein serving)
- 2 oz rhubarb, diced
- 4 oz strawberries, sliced
- 1 TBSP lemon juice
- Lemon or orange zest (optional)
*These measurements comply with the Bright Line Eating female weight loss food plan. Adjust quantities as needed for your own individual food plan.
- Grain Additions: Add more oatmeal, dry toasted oats, or Uncle Sam’s wheat berry flakes.
- Protein Additions: Increase nuts or yogurt, or cook oats in milk.
- Fat Additions: Increase nuts or add seeds to oats while cooking.
- Begin cooking oats with a dash of cinnamon according to your normal method.
- Combine rhubarb, lemon juice, 1 tablespoon of water, a splash of vanilla, and a dash of cinnamon in a small saucepan.
- Bring to simmer over low heat and cook gently for about 5 minutes.
- Add the strawberries and continue to simmer for another couple of minutes. Add lemon or orange zest.
- Meanwhile, toss the dry topping ingredients together in a bowl (nuts/seeds, and dry cereal flakes) and weigh out your yogurt.
- Serve, feel gratitude and enjoy this decadent breakfast!
*Note: Pictured is my maintenance breakfast of 1.5 grains and 1.5 protein.