Strawberry Rhubarb Crumble Overnight Oats

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Perfect for Grab and Go Breakfast

We’ve been on a real smoothie kick the last little while for breakfast, mostly because that’s what Wrennyn is demanding these days. In fact that’s all I really get from him right now, is demands like “Mama, cook!” “Mama, shoes!” or “Mama, Smurfy!” That’ s how he’s saying smoothie right now. I’m not even mad about it though because it really is a great way to sneak in some good nutrients and I always make sure they are filled with fruits and veggies, some coconut water, a little yogurt and they’ve been a bit hit! I on the other hand am feeling pretty hungry shortly afterwards, lol. Our mornings are always hectic though with a toddler and 3 dogs to sort out first thing so having anything easy to make or meal prep dishes ready to eat is where it’s at for this family. 

 

Uses Seasonal Fruit!

Overnight oats are perfect for meal prep and grab and go breakfasts, and so filling and a good healthy option. Perfect now that’s it’s close to summer now as well, as they are great served cold and best of all…so many seasonal fruits combos to choose from! 

My favourite seasonal fruit combo being strawberry and rhubarb of course. I have never tried a strawberry rhubarb dish that I didn’t like! These oats are no exception, they taste EXACTLY like strawberry rhubarb crumble. I’m not even exaggerating in the least! I made these oats, took my photos and left them out in the kitchen while I worked on another shoot and they were gone before I was finished! 

Creamy oats, and fibrous and filling chia seeds with creamy nut milk and yogurt, layered with simple but delicious strawberry rhubarb compote and finished with a crisp crumble…it’s just like eating dessert for breakfast! You’re going to want to make sure you add these to your meal prep line up!

TIPS FOR MAKING THESE OVERNIGHT OATS

  • Make sure that your base for these oats (the oats, chia, and milk) are mixed well, or it won’t sit well and you can get pocket that are missed otherwise. I mix the oats and chia together then the milk and yogurt together before I add them altogether and stir. That way nothing gets missed!
  • Make sure you’re using rolled oats or quick oats. Steel cut oats won’t substitute for these overnight oats and you’ll end up with something rather crunchy.
  • I used fresh rhubarb and strawberries but feel free to use frozen to if you have it
  • You can add your compote either before and mix it altogether or add it right before you serve it. I prefer layering it myself!
  • I would suggest adding the crumble last right before you serve it, so you get a nice bit a crispness and texture

If you’re looking for more breakfast inspo, please consider the following!

CREAMY DAIRY FREE OATMEAL

PALEO OVERNIGHT N’OATS

MIXED BERRY CHIA JAM

 

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Strawberry Rhubarb Crumble Overnight Oats

Healthy & delicious, these Strawberry Rhubarb Crumble Overnight Oats taste just like dessert but for breakfast! Perfect for meal prep and grab and go breakfast.

  • Author: Tanya Bates
  • Prep Time: 20 Mins
  • Cook Time: 4 Hours
  • Total Time: 4 hours 20 minutes
  • Yield: 2 Servings

Ingredients

FOR OATS

  • 1 Cup of Rolled Oats
  • 1 Cup of Almond Milk or Nut Milk of Choice
  • 1 Cup of Vanilla Greek Yogurt
  • 2 Tbsp of Chia Seeds

FOR STRAWBERRY RHUBARB COMPOTE

  • 1 Cup of Rhubarb Chopped
  • 1 Cup of Strawberries Chopped
  • 1/4 Cup of Maple Syrup
  • 1/4 Cup of Water

FOR CRUMBLE

  • 1/3 Cup Rolled Oats
  • 1 Tbsp of Flour
  • 1 Tsp of Coconut Sugar
  • 1 Tbsp of Coconut Oil Melted

Instructions

  1. In a small sauce pan, add the rhubarb, strawberries, maple syrup and water and cook on medium heat until fruit in soft and broken down and has thickened, roughly 15-20 minutes. Stir occasionally. Set aside
  2. Preheat oven to 350F and line a small baking sheet with parchment paper
  3. Mix the oats, flour, coconut sugar and coconut oil together and place on the baking sheet and bake for approx 10 mins until oats are slightly toasted and set aside
  4. Divide oats and chia seeds between two glass air tight containers
  5. Mix together the nut milk and yogurt and divide and pour over oats and stir to combine
  6. Add compote to oats and stir (or you can add once ready to serve) seal containers and place in the fridge for a minimum of 4 hours but preferably overnight
  7. Add compote to top (if you haven’t already) and crumble to serve

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