Overnight Oats with Poached Rhubarb

Creamy oats that wait in the fridge, topped with pink, tangy rhubarb.

The Food Gene · https://thefoodgene.com/recipe/overnight-oats-rhubarb/

Prep
20 mins
Cook
5 mins
Rest
8 hrs
Yield
Serves 2
Level
Easy

Ingredients

Oats

  • 100 g rolled oats
  • 250 ml oat milk
  • 100 g plant-based yoghurt
  • 1 tbsp maple syrup

Rhubarb

  • 200 g rhubarb, cut into 3 cm pieces
  • 1 orange, zest and juice
  • 2 tbsp caster sugar

Method

  1. Soak. Stir the oats, milk, yoghurt and maple syrup together. Cover and chill overnight.
  2. Poach. Simmer the rhubarb, orange and sugar gently for 5 minutes, until just soft. Cool.
  3. Serve. Spoon the oats into bowls and top with rhubarb and its syrup.

Chef tip

Poach gently. Boiling rhubarb turns it to mush.

Storage

Oats keep 2 days, rhubarb 5 days, in the fridge.

Swap it

Use frozen berries when rhubarb is out of season.