Strawberry Rhubarb Overnight Oats
Strawberry Rhubarb Overnight Oats is such a classic summer flavour combo that I just love. This breakfast tastes like a dessert, yet it’s nutritious and will keep you full for hours.
Jump to RecipeINGREDIENTS + INSPIRATION
These Strawberry Rhubarb Overnight Oats incorporate the most delicious multi-purpose fruit sauce that I know you’re going to be obsessed with! You can use it as a spread on toast, for pancakes, waffles, parfaits… you name it!
For the sauce:
- Fresh Strawberries & Rhubarb: One of summer’s best fruity combos!
- Maple Syrup + Vanilla: For natural sweetness and fragrant flavour.
- Tapioca Starch: to help thicken the sauce as it cooks.
For the creamy oats:
- Rolled Oats: They take on the loveliest soft and chewy texture after soaking overnight.
- Ground Flax or Chia Seeds: For extra fibre, nutrition and to make the oats creamier.
- Non-dairy Milk & Yogurt: Our liquid and creamy base.
- Maple Syrup & Vanilla: For natural sweetness and fragrant flavour.
WHY WE LOVE OVERNIGHT OATS
So, word on the street is that overnight oats are still in… and I’m okay with that! They’re one of the best breakfasts for a few reasons:
- They’re cold soaked which is ideal on those warmer summer mornings
- They’re fast to make the night before (hence the name ‘overnight oats’) and you can prepare several batches at once to enjoy throughout the week
- They’re inexpensive – chances are you probably already have most of the basics in your fridge and pantry
- They’re delicious and totally customizable — there’s literally a million-and-one ways to make them fit your diet or flavour preferences
HOW TO MAKE STRAWBERRY RHUBARB OVERNIGHT OATS
These Strawberry Rhubarb Overnight Oats come together in two easy steps: Making the multi-purpose fruit sauce, and then mixing up our creamy oat base.
- Combine all the fruit sauce ingredients in a small sauce pan and bring to a gentle simmer. Cook for about 10 minutes until the fruit has softened and the sauce becomes thick and juicy.
- Mix all the ingredients for the creamy oat base in a bowl, and let thicken slightly for about 5 minutes.
- In a clear glass jar, layer in the oats and sauce until the jar is full. Cover with the lid and set in the fridge overnight (or for a minimum of 4 hours) and enjoy in the morning!
STRAWBERRY (RHUBARB) FIELDS FOREVER
These Strawberry Rhubarb Overnight Oats are such a treat, plus they’re a great way to get the most out of seasonal summer fruit! You could also use frozen strawberries, or swap them out for blueberries, raspberries or a mix of berries. Feel free to try different flavours of non-dairy yogurt, add some spices like cinnamon or cardamom, or add different fruits! The possibilities are only limited by your imagination.
If you’ve made it this far into the blog post, you really are an exceptional human! Tried and loved this recipe? I’d be eternally grateful if you left a star-rating and review below!
If you’re looking for more delicious and easy breakfasts, you might love my Cacao Orange Granola, Turmeric Ginger Banana Muffins, or Banana Blender Pancakes! Or maybe try out my Strawberry Rhubarb Pie for a delicious summer treat!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen and use hashtag #SteamyVeganKitchen! I seriously love seeing what you’re cooking up!
Strawberry Rhubarb Overnight Oats
Ingredients
Fruit Sauce
- ⅔ cup chopped fresh strawberries
- ⅔ cup chopped fresh rhubarb
- 1 tbsp tapioca or arrowroot starch
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- ¼ cup water (or more depending on desired thickness)
- pinch of salt
Creamy Oats Base
- ½ cup (heaping) rolled oats (gluten-free if necessary)
- ⅓ cup vanilla or plain non-dairy yogurt
- ⅔ cup vanilla or plain non-dairy milk
- 1 tbsp ground flax seeds or chia seeds
- ½ tsp vanilla extract
- 1-2 tbsp maple syrup (depending on how sweet you like it)
- pinch of salt
Instructions
- We’re going to start by making our quick strawberry rhubarb sauce. To a small saucepan add the chopped rhubarb and fresh strawberries, maple syrup, vanilla extract and a splash of water. Stir everything to combine and then mix in the tapioca starch which will help to thicken up the sauce as it cooks.
- Bring the mixture to a gentle simmer and cook for 10 minutes, stirring frequently to prevent burning, until the fruit has cooked down and the sauce becomes thick and bubbly.
- While the sauce cools down, make the creamy oatmeal base. To a bowl add your rolled oats, ground flax or chia seeds, nondairy milk, maple syrup, vanilla extract and nondairy yogurt and stir until it’s a well combined mixture.
- Layer into a mason jar or bowl both the oats and fruit sauce. You can choose to not layer them and instead keep your oats in the bowl to soak overnight and swirl the sauce into the bowl in the morning, but I like do like the pretty layered effect in the jar. Add layers until the jar is filled, cover with the lid and place in the fridge to soak overnight (or for a minimum of 4 hours). Wake up and enjoy your breakfast!
