Ingredients
Scale
- 1 cup rolled oats
- 2 cups unsweetened almond milk (or milk of choice)
- 1 cup chopped rhubarb
- 1/4 cup honey or maple syrup (adjust for sweetness)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped nuts (walnuts or almonds)
- 1/4 cup Greek yogurt (optional, for creaminess)
Instructions
- In a medium bowl, combine the rolled oats, almond milk, chopped rhubarb, honey or maple syrup, vanilla extract, ground cinnamon, and salt. Stir well to combine all ingredients.
- If using, fold in the Greek yogurt for added creaminess.
- Divide the mixture evenly into two jars or containers with lids.
- Seal the jars and refrigerate overnight (or at least 4 hours) to allow the oats to soak and soften.
- In the morning, stir the oats and top with chopped nuts for added crunch. Enjoy cold or warm them slightly in the microwave if preferred.
Notes
- For a fruity twist, add fresh berries or sliced bananas on top before serving.
- Substitute the rhubarb with other fruits like diced apples or peaches for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg