Description
This Creamy Strawberry Rhubarb Chia Overnight Oats recipe blends the tangy sweetness of rhubarb and strawberries with the creamy texture of Greek yogurt and oats. Perfect for a nutritious and easy breakfast, it includes a homemade strawberry rhubarb compote that adds vibrant flavor and natural sweetness to this wholesome dish.
Ingredients
Scale
Overnight Oats
- 1/2 cup rolled oats (certified gluten-free, if necessary)
- 1/2 cup Greek yogurt (or milk kefir)
- 1/2 cup milk of your choice (dairy or plant-based)
- 1 tbsp chia seeds
- 2 tsp maple syrup
- 1/2 cup strawberry rhubarb compote*
- Fresh strawberries (for garnish)
Strawberry Rhubarb Compote
- 4 cups rhubarb, chopped
- 1/3 cup water (or orange juice)
- 1/4 cup maple syrup (or honey)
- 1/2 cup strawberries, finely chopped
Instructions
- Prepare the jars: Add 1/4 cup rolled oats into each of the two jars. Then, top each jar with 1/4 cup Greek yogurt or milk kefir, 1/4 cup milk of your choice, 1 1/2 teaspoons chia seeds, and 2 tablespoons of rhubarb compote. Stir well to combine all the ingredients evenly.
- Add remaining compote and refrigerate: Spoon the remaining rhubarb compote on top of the mixture in each jar. Seal or cover the jars and refrigerate overnight or for at least 4 hours to allow the oats and chia seeds to absorb the liquids and flavors.
- Serve your overnight oats: Enjoy the oats straight from the jar or transfer them to a bowl. If desired, warm in the microwave. Garnish with fresh strawberries, an extra dollop of yogurt, and a spoonful of granola for added crunch.
- Make the strawberry rhubarb compote: In a large non-reactive pot, combine chopped rhubarb, water (or orange juice), and maple syrup (or honey). Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook uncovered for 10 to 15 minutes until the rhubarb becomes tender.
- Finish the compote: Remove the pot from heat. Mash the cooked rhubarb with a spoon, or use an immersion blender or pulse briefly in a food processor until the mixture is a chunky purée. Stir in the finely chopped strawberries. Transfer the compote to a glass jar and store it in the refrigerator until ready to use.
Notes
- You only need 1/2 cup of the strawberry rhubarb compote for the overnight oats; extra compote can be used in smoothies, cocktails, or parfaits.
- Use certified gluten-free oats if you require a gluten-free dish.
- You can substitute the dairy ingredients with plant-based alternatives to make this recipe vegan-friendly.
- Refrigerate the oats for at least 4 hours, but preferably overnight for best texture.
- If you prefer a smoother compote, blend it more thoroughly; for chunkier texture, mash lightly.
