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Strawberry Rhubarb Overnight Oats

Strawberry Rhubarb Overnight Oats

Experience the vibrant tang of Strawberry Rhubarb Overnight Oats. This creamy, pink-hued breakfast fuels your morning with plant-based energy and delicious flavors.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1/2 cup fresh rhubarb, diced
  • 1 cup ripe strawberries, sliced
  • 1 1/2 cups plant-based milk (oat or almond)
  • 2 tablespoons chia seeds
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • pinch of sea salt

Method
 

  1. Prepare the Rhubarb Compote: Dice the rhubarb and simmer in a saucepan with a splash of water and 1 teaspoon of maple syrup over medium heat for 5 minutes until soft.
  2. Mix the Dry Ingredients: In a bowl or directly in a mason jar, combine the rolled oats and chia seeds, stirring well.
  3. Combine Liquids: Add plant milk, vanilla extract, the remaining maple syrup, and sea salt to the jar. Stir vigorously to combine.
  4. Layer the Fruit: Fold in freshly sliced strawberries and cooled rhubarb compote. Leave some fruit chunks for texture.
  5. The Big Chill: Seal the jar and refrigerate for at least 6 hours or overnight.
  6. Final Stir: In the morning, stir the oats. Add more plant milk if needed for desired creaminess.

Notes

Store in the refrigerator for up to four days. Reheat if desired, adding a splash of milk.