Print
Strawberry Rhubarb Overnight Oats | Healthy, Easy Breakfast that is perfect for busy weeks!

Overnight Oats with Strawberry Rhubarb Compote

  • Author: Dietitian Debbie
  • Prep Time: 8 Hours
  • Cook Time: 0 Min
  • Total Time: 8 hours
  • Yield: 5 1x
  • Category: Breakfast
  • Method: Stove-top
  • Cuisine: American, Vegetarian, Gluten-free

Description

Don’t let that rhubarb go to waste! Make these overnight oats with strawberry rhubarb compote for a quick and healthy breakfast perfect for busy mornings. 


Ingredients

For the Strawberry Rhubarb Compote:

  • 1 bunch rhubarb (~1 lb), chopped
  • 1 cup chopped strawberries
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/4 cup maple syrup
  • Pinch of sea salt

For the Overnight Oats (Makes 1 serving): 

  • 1/3 cup gluten-free old-fashioned oats (not quick-cooking)
  • 2/3 cup unsweetened almond milk (or other favorite non-dairy or dairy milk)
  • 1/3 cup plain yogurt
  • 1/2 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon chia seeds
  • Pinch of sea salt

Instructions

  1. Add all of the compote ingredients to a saucepan over low heat. Bring to a simmer and cook until rhubarb has broken apart and thick sauce has formed. Turn off heat and transfer a jar. Cool completely in the fridge.
  2. To make the overnight oats, add all the ingredients to a jar and stir well with a fork. Store overnight in the refrigerator. 
  3. To serve, add ~1/3 cup compote to oats and stir well to combine. Top with chopped nuts, hemp hearts, coconut, or other favorite topping. 

Notes

Double or triple the overnight oats recipe if you’d prefer. The rhubarb compote recipe makes about 1 3/4 cups which is more than enough for at least 5 servings of oats. 


Nutrition

  • Serving Size: 1/5 rhubarb recipe + 1 serving oats
  • Calories: 396 kcals
  • Sugar: 29 g
  • Sodium: 304 mg
  • Fat: 14 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 62 g
  • Fiber: 11 g
  • Protein: 16 g
  • Cholesterol: 27 mg