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
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
- Cut an acorn squash in half and de-seed. Bake in the oven at 350 degrees for 35 minutes.
- 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).
- Once squash is done simply fill it with the cooked oatmeal mixture.
Easy, yummy, filling. Enjoy 🙂
The Kelly Diet 