Rhubarb Overnight Oats
Make ahead Rhubarb Overnight Oats so easy to make and are a delicious breakfast (or even snack!) the whole family will enjoy. Plus, overnight oats are healthy, too.
Rhubarb Overnight Oats makes a fantastic make ahead breakfast to help with busy mornings. Summer mornings aren’t meant to be rushed and hectic like during the school year, but sometimes we can’t help it.
That’s when a delicious make ahead shortcut like overnight oats comes in handy. You can prep both the oats and the rhubarb sauce the night before.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about making overnight oats and rhubarb.
Oatmeal and Overnight Oats are a great healthy breakfast because they contain whole grains and a lot of soluble fiber which helps fill you up.
Similar to strawberries, rhubarb is in season from about April through July.
Rhubarb can be a bit tart, so adding some sweetness from honey, agave nectar or maple syrup is delicious. Strawberries and rhubarb are a classic combination, but it is also good with blueberries.
Similar to celery, rhubarb stalks can have tough stringy pieces. If your rhubarb is tender, you don’t have to worry about that. However, any tough strings should be removed.
You can use any type of container with a lid to make overnight oats.
🧂 Ingredients
Makes 2 servings
- 1 cup quick cooking oats
- 1 cup milk or almond milk
- 3/4 tablespoon chia seeds
- 1/2 teaspoon vanilla extract
- honey, agave nectar or maple syrup, to taste
🔪Instructions
- Mix the oats, milk or almond milk, chia sees and vanilla extract until well combined.
- Next, add in your preferred sweetener to taste, and mix well.
- Cover in an air-tight container and allow to sit at least 2 hours, up to overnight in the fridge.
For the Sauce:
The Rhubarb Sauce is so good over this oatmeal, but it’s also delicious with ice cream, waffles, yogurt and more!
- 3 cups rhubarb stalks
- juice from 1/2 lemon
- 3/4 cup water
- 1-1/2 cups sugar
- In a sauce pot, bring the water, rhubarb, lemon juice and sugar to a boil.
- Lower heat, allow to simmer (uncovered) for about 40 minutes to allow the rhubarb to breakdown.
- Cool for 15 minutes, then cover and store in the fridge.
🍴 Serving Suggestions
Overnight Oats with Homemade Rhubarb Sauce also make a really tasty snack or even dessert. Serve it cold or warm it up – either way it’s tasty!
📖 Variations
There are so many scrumptious possibilities with overnight oats. Add sliced strawberries to the top of your oats, or mix in a pinch of cinnamon.
I like to have a few plain overnight oats on hand to curb cravings. Drizzle on a little honey and some toasted almonds and raspberries for a decadent dessert that’s actually good for you! For the kids, make smaller portions with their favorite fruits on top.
⏲️ Storage
Overnight oats must be stored in the refrigerator. These are best eaten in the first one or two days, although they will last for about five days.
😋 Similar Recipes
Next time, try one of these yummy recipes:
You can find TONS more Overnight Oats Recipes & Tips here.
Rhubarb Overnight Oats
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Ingredients
For the Oats:
- 1 cup quick cooking oats
- 1 cup milk or almond milk
- 3/4 tablespoon chia seeds
- 1/2 teaspoon vanilla extract
- honey agave nectar or maple syrup, to taste
For the Sauce:
- 3 cups rhubarb stalks
- juice from 1/2 lemon
- 3/4 cup water
- 1-1/2 cups sugar
Instructions
- Mix the oats, milk or almond milk, chia sees and vanilla extract until well combined.
- Next, add in your preferred sweetener to taste, and mix well.
- Cover in an air-tight container and allow to sit at least 2 hours, up to overnight in the fridge.
- Top with the sauce and fresh blueberries.
Equipment
- Mason Jar with Lid (for storing)
I need to try this… I’ve never made overnight oats before. Thanks I pinned it.
This sounds so good!