Description
This Creamy Rhubarb Overnight Oats recipe offers a delightful and nutritious breakfast option featuring stewed rhubarb swirled into creamy plant-based oats. Sweetened naturally with maple syrup and enriched with coconut yogurt and chia seeds, it’s a perfect make-ahead dish to start your day with a tangy, satisfying flavor and wholesome ingredients.
Ingredients
Scale
Rhubarb Stew
- 1 cup chopped rhubarb (fresh or frozen)
- 2 tablespoons maple syrup or honey
- 1 tablespoon water
- ¼ teaspoon cinnamon (optional)
Overnight Oats Mixture
- ½ cup rolled oats
- ½ cup plant-based milk (almond, soy, oat, or coconut)
- 2 tablespoons coconut yogurt or dairy-free yogurt
- 1 tablespoon chia seeds (optional)
- 1 teaspoon vanilla extract
- 1–2 tablespoons maple syrup (to taste)
- Pinch of salt
Instructions
- Stew the Rhubarb: In a small saucepan over medium heat, combine the chopped rhubarb, water, and maple syrup. Add cinnamon if using. Simmer for 8–10 minutes until the rhubarb is soft and begins to break down. Remove from heat and let it cool completely before use.
- Mix the Oats: In a bowl or a jar, combine rolled oats, plant-based milk, coconut yogurt, chia seeds, vanilla extract, maple syrup, and a pinch of salt. Stir thoroughly until well mixed.
- Layer with Rhubarb: Spoon a few tablespoons of the cooled stewed rhubarb into the bottom of your serving jar or bowl. Pour the oat mixture on top, and then add another layer of rhubarb. For a pretty swirled pattern, lightly stir the rhubarb through the oats gently.
- Chill Overnight: Cover the jar or bowl and refrigerate for at least 4 hours, preferably overnight. This resting period allows the oats and chia seeds to absorb the liquid, resulting in a creamy and thick texture.
- Enjoy: In the morning, top your creamy rhubarb overnight oats with chopped nuts, additional seeds, granola, or fresh fruit as desired for added texture and flavor. Serve cold and enjoy a healthy, make-ahead breakfast.
Notes
- Use fresh rhubarb in season or frozen rhubarb to prepare the stewed rhubarb.
- If you prefer a sweeter breakfast, adjust the maple syrup amount to your taste.
- Chia seeds are optional but add a nice boost of fiber and omega-3 fatty acids.
- You can substitute plant-based milk with any milk of your choice.
- For a dairy version, replace coconut yogurt with regular yogurt.
- Make sure to cool the rhubarb mixture before layering it with the oats to prevent cooking the oat mixture.
- This recipe can be prepared the night before for a quick grab-and-go breakfast.
