Description
A quick and easy breakfast that combines rolled oats, rhubarb, and yogurt for a creamy, tangy meal ready to enjoy in the morning.
Ingredients
Main Ingredients
- 1 cup rolled oats
- 1 cup milk or non-dairy alternative
- 1/2 cup rhubarb, chopped
- 2 tablespoons maple syrup (optional) (Use extra if rhubarb is tart)
- 1/2 cup Greek yogurt (optional) (Skip for a lighter version)
- 1/2 teaspoon vanilla extract (A tiny pinch of cinnamon can be a substitute)
- pinch of salt
Instructions
Preparation
- In a bowl or jar, combine rolled oats, milk, chopped rhubarb, maple syrup, Greek yogurt, vanilla extract, and a pinch of salt.
- Stir well to combine.
- Cover and refrigerate overnight.
Serving
- In the morning, give it a good stir and enjoy your creamy rhubarb overnight oats!
Notes
Eat it cold from the jar or spoon into a bowl. Keep leftovers in a covered container in the fridge for up to 4 days. If too thick, stir in milk; if too thin, add oats and wait.
- Prep Time: 10 minutes
- Category: Breakfast
- Cuisine: American