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Strawberry and Rhubarb Overnight Oats

National Breakfast Week: Rhubarb & Strawberry Overnight Oats

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For the Oats:

  • 125ml Hazelnut Milk (or any milk you want, I just like hazelnut)
  • 100g Rolled Oats
  • 1tbsp Flax-seed
  • 2tbsp dessicated coconut
  • 1tsp Cinnamon
  • 1/2tsp Ground Ginger
  • 100ml Greek Yogurt

For the sauce:

  • 250g fresh or frozen rhubarb
  • 150g fresh or frozen strawberries
  • Splash of water
  • 1/2tsp vanilla extract
  • 24tbsp sugar – to taste


For the Oats:

Simply all of the ingredients into a large bowl and stir together.  Pop in the fridge over night or decant into jars (mixture is easily doubled or tripled) with the sauce for grab and go ease.

For the sauce:

Put everything in a sauce pan and bring to the boil.  Turn the heat down and simmer until you have a delicious thick, jammy sauce.  Around 30 minutes.  Leave to cool and use in you oats, spread it on toast or swirl into some rice pudding. Yum!

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast