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Creamy Rhubarb Compote Overnight Oats

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A fresh and easy overnight oats recipe featuring a tangy-sweet rhubarb compote blended with creamy Greek yogurt and oats, perfect for a quick and wholesome breakfast.

Ingredients

Scale
  • 1 cup rolled oats (90g)
  • 1 cup chopped rhubarb (about 150g)
  • 2 tablespoons honey or maple syrup
  • 1/4 cup water (60ml)
  • 1/2 cup plain Greek yogurt (120g)
  • 1 cup milk or milk alternative (240ml)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 tablespoon chia seeds (optional)

Instructions

  1. Chop the rhubarb into roughly 1/2-inch pieces.
  2. In a medium saucepan, combine rhubarb, water, honey or maple syrup, vanilla extract, and cinnamon.
  3. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down into a chunky sauce, about 8 to 10 minutes. Add a splash more water if too thick.
  4. Set the compote aside to cool slightly.
  5. In a jar or bowl, combine rolled oats, Greek yogurt, milk, and chia seeds (if using). Stir until well combined.
  6. Swirl about half of the cooled rhubarb compote into the oat mixture. Save the rest for topping later.
  7. Seal the jar or cover the bowl and refrigerate overnight or for at least 6 hours.
  8. The next morning, gently stir the oats and add the reserved rhubarb compote on top along with any extra toppings you like.
  9. If oats are too thick, stir in a splash of milk to loosen before serving.

Notes

Keep the rhubarb compote slightly chunky for texture contrast. Adjust sweetness gradually to balance rhubarb’s tartness. Use Greek yogurt for creaminess or swap for plant-based yogurt for a vegan version. The compote can be made a day or two ahead and stored separately. Add a splash of milk in the morning if oats are too thick.

Nutrition

Keywords: overnight oats, rhubarb compote, creamy oats, healthy breakfast, easy breakfast, make ahead, gluten-free, vegetarian

Find it online: https://chrisfeasts.com/creamy-rhubarb-compote-overnight-oats-recipe-for-a-fresh-easy-start/