Rhubarb overnight oats. These rhubarb overnight oats prove that rhubarb can be used for more than just baking. Such a great way to start the day! Combine stewed rhubarb with protein rich Icelandic or Greek yogurt, the whole grain goodness of oats and the fibre and healthy fats from flax and hemp seeds.
You can cook Rhubarb overnight oats using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Rhubarb overnight oats
- You need 2-3 sticks of (or more) rhubarb chopped into pieces.
- You need 1 tablespoon of maple syrup + extra for serving.
- You need 1/3 cup of fresh orange juice - or water.
- It’s 1 tablespoon of rosewater - if you’re not using rosewater, 1/2-1 tsp ground ginger is also good.
- It’s 1 cup of rolled oats.
- You need 1 teaspoon of ground cinnamon.
- Prepare 100-125 g of unsweetened yogurt of choice eg Greek, coconut etc.
- Prepare 1 handful of toasted flaked almonds.
Mix to combine, cover and place in the refrigerator overnight. Add Quaker® Oats to your container of choice and stir in milk and vanilla extract. Sprinkle chia seeds on top and refrigerate overnight. Strawberry Rhubarb Overnight Oats Recipe — A healthy spring-inspired and make-ahead breakfast for busy mornings.
Rhubarb overnight oats instructions
Put the rhubarb in a large pan with the maple syrup and orange juice. Cook gently over low heat until the rhubarb is softened..
In a bowl, mix the oats, cinnamon, yoghurt and half of the almonds..
When the rhubarb is soft, drain the cooking liquid and keep for later..
Add the rosewater to the rhubarb and mix gently..
Add the cooking liquid from the rhubarb to the oats mix. Then add half of the rhubarb. Put the rest in a separate bowl. Put both bowls in the fridge overnight..
When you’re ready to eat, serve the oats with the extra rhubarb with the rest of the almonds and maybe some extra yogurt if needed. Enjoy 😋.
The warm fruit compote topping is what makes this! To serve, scoop the overnight oats into two bowls and top each with some spoonfuls of the stewed rhubarb. Leftover stewed rhubarb will keep for a week in an airtight container in the fridge, and it can be used on toast or stirred into traditional hot breakfast cereal. This is such a perfect spring breakfast. Bring to a simmer and cook until rhubarb has broken apart and thick sauce has formed.
