When the first pink stalks of rhubarb appear at the market, I know spring has truly arrived. Paired with the first strawberries of the season, they make one of my favourite breakfasts: creamy overnight oats layered in a jar, ready and waiting for you in the fridge.

Overnight oats are a gift to your busy mornings. You spend fifteen minutes in the evening, and the next day you simply open the fridge, grab a spoon and enjoy. No cooking, no rushing, and a breakfast that keeps you full and focused until lunch.

Why it’s good for you

Slow, steady energy. Oats are rich in beta-glucan, a soluble fibre that releases energy gently, supports healthy cholesterol and feeds your good gut bacteria.
A little omega-3. Chia seeds bring plant omega-3, extra fibre and that lovely pudding-like texture.
Spring colour on your plate. Rhubarb gives you fibre and vitamin K, and strawberries are one of the best sources of vitamin C.
Protein to start the day. Greek yoghurt adds protein, which helps keep blood sugar steady and cravings away.

Did you make it? I’d love to hear how you enjoyed it. You’ll find more seasonal ideas in my recipes, and if you’d like support finding a way of eating that truly fits your life, have a look at how we can work together.

Servings

Prep time

15 Min

Cook time

10 Min

Chill time

8 Hr

Total time

8 Hr 25 Min

Strawberry and Rhubarb Overnight Oats

Creamy overnight oats layered with a quick rhubarb compote, yoghurt and fresh strawberries. Ready in 15 minutes the night before, for an easy spring breakfast.

Ingredients

For the rhubarb compote

200 g rhubarb (about 2 stalks), cut into 2 cm pieces
1 tbsp honey or maple syrup
1 tbsp water
½ tsp vanilla extract

For the oats

100 g rolled oats
1 tbsp chia seeds
200 ml milk of your choice
150 g Greek yoghurt
A pinch of cinnamon
150 g fresh strawberries, sliced
1 tbsp flaked almonds (optional)

Instructions

Put the rhubarb, honey and water in a small pan. Simmer gently for 8 to 10 minutes, until the rhubarb is soft and just falling apart. Stir in the vanilla and leave to cool.
In a bowl, mix the oats, chia seeds, milk, half of the yoghurt and the cinnamon.
Divide half of the oat mixture between two jars. Add a spoonful of rhubarb compote and a few strawberry slices, then the rest of the oats.
Top with the remaining yoghurt and compote. Close the jars and refrigerate overnight, or for at least 4 hours.
In the morning, add the rest of the strawberries and a sprinkle of flaked almonds, and enjoy.

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.