Overnight Oats with Poached Rhubarb
Creamy oats that wait in the fridge, topped with pink, tangy rhubarb.
Soak the oats before bed and breakfast is ready when you are.
The rhubarb keeps for 5 days, so make a batch on Sunday.
Ingredients
Serves
Oats
Rhubarb
Method
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Soak
Stir the oats, milk, yoghurt and maple syrup together. Cover and chill overnight.
-
Poach
Simmer the rhubarb, orange and sugar gently for 5 minutes, until just soft. Cool.
Timer: 5:00
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Serve
Spoon the oats into bowls and top with rhubarb and its syrup.