Description
A delicious and nutritious breakfast combining the tangy flavors of rhubarb with creamy oats, perfect for busy mornings.
Ingredients
Scale
- 1/2 cup rolled oats
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/2 cup plain Greek yogurt (or non-dairy yogurt)
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup (optional)
- 1/2 teaspoon vanilla extract
- 1/2 cup rhubarb, chopped
- 1 tablespoon honey or agave syrup
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions
- In a small saucepan over medium heat, combine the chopped rhubarb, honey (or agave), cinnamon, and a pinch of salt. Simmer for about 5–7 minutes, stirring occasionally, until the rhubarb softens and breaks down into a compote. Remove from heat and let it cool.
- In a mason jar or bowl, mix the rolled oats, almond milk, Greek yogurt, chia seeds, maple syrup, and vanilla extract until everything is well combined.
- Fold in the cooled rhubarb compote or layer it on top for a beautiful presentation.
- Seal the jar or cover the bowl and refrigerate overnight, or at least 6 hours.
- In the morning, give it a good stir and top with more rhubarb, fresh berries, or a sprinkle of granola if desired.
Notes
Can be stored in the refrigerator for up to 3 days. Customize with your favorite fruits or nuts.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
Keywords: overnight oats, rhubarb, healthy breakfast, easy recipe, make ahead