• Add ¼ cup rolled oats to each of 2 jars. Top each with ¼ cup Greek yogurt (or milk kefir), ¼ cup milk of your choice, 1 ½ teaspoon chia seeds, and 2 tablespoon rhubarb compote. Stir.
  
• Top with remaining rhubarb compote. Refrigerate overnight or for at least 4 hours.
• Eat straight from the jar, or transfer to a bowl and heat in the microwave. Garnish with fresh strawberries, a dollop of yogurt and a spoonful of granola, if desired.

Strawberry Rhubarb Compote

• Stir chopped rhubarb, water and maple syrup (or honey) in a large non-reactive pot. Bring to a boil, then reduce the heat and simmer for 10 - 15 minutes or until rhubarb is tender. Remove from heat. Mash, or use an immersion blender or pulse in a food processor to purée the rhubarb. Add the finely chopped strawberries. Store in a glass jar in the refrigerator.

  Note: you only need ½ cup of this compote to make overnight oats. Use the remainder in this Strawberry Rhubarb Pie Smoothie, Rhubarb Bellini Prosecco Cocktail, or in this Skinny Strawberry Rhubarb Breakfast Parfait.