I love that my rhubarb has finally grown enough to eat! Doesn’t rhubarb remind you of summer? It does for me! What do you do with your leftover rhubarb? Did you know that it freezes well? Making strawberry rhubarb overnight oats seemed the perfect thing to do with some of it!
Yes, this recipe has very few ingredients in it, but isn’t that the beauty of overnight oats? The creamy coconut Yoso yogurt makes these oats amazing! Check out their website HERE to find out where you can get yours!
Cook the fruit in a saucepan until it is very soft. Puree it in the blender and then add the yogurt and a bit of plant based milk. Once it is completely smooth, pour it into a Mason jar.
Top the puree with the oats and then shake it up until it is completely combined. Let it sit for a minimum of two hours, but preferably overnight. These oats are worth the wait, and your family will be asking you to make this often! Let me know in the comment section how you enjoyed it!
Strawberry Rhubarb Overnight Oats
A wonderful breakfast
- 1 Cup Fresh Rhubarb (chopped)
- 1 Cup Fresh Strawberries (chopped)
- 1/4 Cup Organic Coconut Sugar
- 1 tsp Vanilla
- 1 Cup Yoso Unsweetened Coconut Yogurt
- 2+ Tbsp Plant Based Milk
- 1 Cup Rolled Oats
In a saucepan combine the rhubarb, strawberries, sugar and vanilla. Simmer over medium heat for 15 minutes, or until very tender.
Puree in a blender and add the yogurt & milk.
In a jar, combine the puree and the oats; shake until completely mixed up. Let it sit for a minimum of 2 hours, or overnight.