Creamy Strawberry Rhubarb Chia Overnight Oats

Ingrédients

• 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 rhubarb compote*
• fresh strawberries (for garnish)
• 4 cups rhubarb, (chopped)
• 1/3 cup water, (or orange juice)
• 1/4 cup maple syrup, (or honey)
• 1/2 cup strawberries, (finely chopped)

Préparation

1. 1

   Add 1/4 cup rolled oats to each of 2 jars. Top each with 1/4 cup Greek yogurt (or milk kefir), 1/4 cup milk of your choice, 1 1/2 tsp chia seeds, and 2 tbsp rhubarb compote. Stir.

2. 2

   Top with remaining rhubarb compote. Refrigerate overnight or for at least 4 hours.

3. 3

   Eat straight from the jar, or transfer to a bowl and heat in the microwave. Garnish with fresh strawberries, a dollop of yogurt and a spoonful of granola, if desired.

4. 4

   --- Strawberry Rhubarb Compote ---

5. 5

   Stir chopped rhubarb, water and maple syrup (or honey) in a large non-reactive pot. Bring to a boil, then reduce the heat and simmer for 10 - 15 minutes or until rhubarb is tender. Remove from heat. Mash, or use an immersion blender or pulse in a food processor to purée the rhubarb. Add the finely chopped strawberries. Store in a glass jar in the refrigerator. Note: you only need 1/2 cup of this compote to make overnight oats. Use the remainder in this Strawberry Rhubarb Pie Smoothie, Rhubarb Bellini Prosecco Cocktail, or in this Skinny Strawberry Rhubarb Breakfast Parfait.