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.
Ingredients
*For the rhubarb compote:
4 cups rhubarb, diced (500g)
1/3 cup maple syrupÂ
1/4 cup lemon juiceÂ
1/2 cup water
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*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)
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*Toppings:
1 1/2 cup fresh strawberries, diced
2 Tbsp hemp seeds
Preparation
*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.
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*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.