Rhubarb and strawberries are one of my favourite spring combinations, and these overnight oats are the easiest way to enjoy them. Ten minutes in the evening, and breakfast is waiting for you in the fridge the next morning. No cooking, no rushing!
The oats and chia seeds give you fibre and slow, steady energy, the Greek yoghurt adds protein, and the strawberries bring a lovely boost of vitamin C. Make two or three jars at once and your breakfasts are sorted for the next few days.
Strawberry and Rhubarb Overnight Oats
Ingredients
For the rhubarb compote
For the oats
Instructions
Storage
The oats keep for up to 3 days in the fridge, so you can prepare breakfast for several mornings at once. The compote keeps for 5 days in a jar, or freezes well.
Make it vegan
Use a plant-based yoghurt and maple syrup instead of honey.
Good to know
Only eat the stalks of rhubarb. The leaves are not edible.
Per serving (about)
1 jar (½ of the recipe): 18.5 g protein, 11 g fibre.
