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.
You can either eat it cold, straight from the jar, or pour it into a bowl and heat in the microwave or in a saucepan on the stove. Garnish with fresh strawberries, an extra dollop of Greek yogurt or a spoonful of crunchy granola.Make a double batch of this oatmeal in a jar recipe and have breakfast ready for the week!