Rhubarb Overnight Oats Bowl (Print Version)
# Ingredients:
01 -
60 g rolled oats
02 -
60 g chopped fresh or frozen rhubarb
03 -
120 ml milk (dairy or plant-based alternative)
04 -
60 g plain yogurt (or dairy-free yogurt)
05 -
15 ml honey or maple syrup
06 -
1.25 ml vanilla extract
07 -
1.25 ml ground cinnamon
08 -
Pinch of salt
09 -
Optional toppings: chia seeds, sliced almonds, coconut flakes, fresh fruit
# Instructions:
01 -
In a small saucepan over medium heat, simmer the chopped rhubarb with a splash of water until softened, approximately 5–7 minutes. Remove from heat and allow to cool completely.
02 -
In a mason jar or airtight container, combine rolled oats, milk, yogurt, honey or maple syrup, vanilla extract, cinnamon, and a pinch of salt.
03 -
Add the cooled rhubarb to the oat mixture and stir thoroughly until fully blended.
04 -
Seal the container and refrigerate overnight or for a minimum of 4 hours to allow the oats to absorb the liquid.
05 -
In the morning, stir the oats well and top with your preferred toppings such as chia seeds, almonds, coconut flakes, or additional fruit before serving.
# Notes:
01 -
For a vegan version, use plant-based milk and non-dairy yogurt, and substitute maple syrup for honey.