Strawberry rhubarb overnight oats

Healthy make-ahead breakfast for busy mornings. This is nutrient dense breakfast full of plant-based protein. The fruit compote topping can be eaten cold or warm.

Ingredients:

Overnight oats:

  • ¼ cup oats
  • ¼ cup buckwheat flakes (if you don’t have these, you can use oats instead)
  • ½ cup plain Greek yogurt or full fat plain yogurt or plain soya yogurt
  • ½ cup unsweetened almond milk, soya milk or any other plant-based milk
  • ½ tablespoon chia seeds

 

Topping:

  • 1/4 cup fresh rhubarb, chopped
  • 6 medium strawberries, chopped
  • 1 tablespoon water
  • 1 teaspoon maple syrup

 

Instructions:

  1. Combine all overnight oat ingredients in a jar or container with a lid, stirring well. Refrigerate overnight.
  2. In a small saucepan over low heat, heat chopped rhubarb, strawberries, and water.
  3. Cook 3-5 minutes, or until fruit is softened and cooked down.
  4. Add maple syrup, and remove from heat.
  5. Put the fruit compote in a closed jar and store in fridge.
  6. The next morning, either heat the compote over low heat and add it on top of the overnight oats or serve it cold on top of the oats.
  7. You can add chopped nuts, shredded coconut or ground flax seeds to your oats to add flavour and even more plant-based protein to this nutrient rich breakfast.

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