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Prep Time:

25 minutes

Cook Time:

chill overnight





About the Recipe

This blend of fresh strawberries and tangy rhubarb is a delightful twist on breakfast. Quick and easy to make. Great for meal prepping.


*For the rhubarb compote:

4 cups rhubarb, diced (500g)

1/3 cup maple syrup 

1/4 cup lemon juice 

1/2 cup water


*For the overnight oats:

2 cups rolled oats (1/3 cup per jar)

3 Tbsp chia seeds (1/2 Tbsp per jar)

2 cups plant-based milk (1/3 cup per jar)

3 Tbsp maple syrup (1/2 Tbsp per jar)

6 Tbsp plant-based yogurt (optional) (1 Tbsp per jar)



1 1/2 cup fresh strawberries, diced

2 Tbsp hemp seeds


*For the rhubarb compote:

-Add all compote ingredients to a medium pot. Stir to combine. Simmer on medium heat for about 15 minutes, or until the rhubarb pieces are breaking apart.-Remove from the heat and leave to cool down.


*For the oats:

-Add oats, chia seeds, plant-based milk, maple syrup and plant-based yogurt (I used coconut) to 6 x 250ml Mason jars or food prep bowls.

-Stir to combine.

-Top each jar with approximately 1/4 cup of rhubarb compote and top with fresh strawberries and hemp seeds.

-Add the lids to your jars and refrigerate for 4 hours or overnight.

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