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!
