Description
When it comes to a refreshing, tangy, and healthy breakfast, few ingredients offer the seasonal charm and nutritional boost of rhubarb.
Ingredients
Ingredients for Stewed Rhubarb:
- 1 cup chopped rhubarb (fresh or frozen)
- 2 tablespoons maple syrup or honey
- 1 tablespoon water
- ¼ teaspoon cinnamon (optional)
Ingredients for Overnight Oats:
- ½ cup rolled oats
- ½ cup plant-based milk (almond, soy, oat, or coconut)
- 2 tablespoons coconut yogurt or dairy-free yogurt
- 1 tablespoon chia seeds (optional)
- 1 teaspoon vanilla extract
- 1–2 tablespoons maple syrup (to taste)
- Pinch of salt
Instructions
In a small saucepan over medium heat, combine the chopped rhubarb, water, and maple syrup. Simmer for 8–10 minutes until the rhubarb is soft and slightly broken down. Remove from heat and let cool.
In a bowl or directly into a jar, combine rolled oats, plant-based milk, yogurt, chia seeds, vanilla, sweetener, and a pinch of salt. Stir well to combine.
Spoon a few tablespoons of cooled rhubarb into the bottom of your jar. Pour oat mixture on top, then add another layer of rhubarb. For a swirled effect, lightly stir the rhubarb through the oats.
Cover and refrigerate for at least 4 hours, preferably overnight. By morning, the oats will be soft and thickened, ready to eat.
Top with chopped nuts, seeds, granola, or extra fruit before serving.
Notes
- Use rolled oats, not quick oats or steel-cut—rolled oats soften properly without turning mushy.
- Don’t skip the yogurt—it enhances creaminess. Coconut yogurt adds extra flavor.
- Let it sit at least 4 hours—overnight gives the best consistency.
- Prep Time: 15
- Cook Time: 10 minutes (for rhubarb)
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 250–300
- Sugar: 7–10g (naturally sweetened)
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
Keywords: Creamy Rhubarb Overnight Oats