Creamy Strawberry Rhubarb Chia Overnight Oats

A jar of naturally sweetened creamy Strawberry Rhubarb Chia Overnight Oats makes a nutritious breakfast that you can make the night before. Double the recipe and make breakfasts for a few days!

Course Breakfast and Brunch

Cuisine American, Canadian

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 169kcal

Author Elaine

Ingredients

½ cup rolled oats, certified gluten-free, if necessary
½ cup Greek yogurt or milk kefir
½ cup milk of your choice, dairy or plant-based
1 tablespoon chia seeds
2 teaspoon maple syrup
½ cup rhubarb compote*
fresh strawberries for garnish

Strawberry Rhubarb Compote

4 cups rhubarb, chopped
⅓ cup water or orange juice
¼ cup maple syrup or honey
½ cup strawberries, finely chopped

Instructions

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 Smoothie, Paleo Strawberry Rhubarb Coffee Cake, Rhubarb Bellini Prosecco Cocktail, or in this Skinny Strawberry Rhubarb Breakfast Parfait.

Nutrition