Strawberry Rhubarb Overnight Oats

 
 
 

The next couple of months are full of some very exciting things: my birthdayyy (!) and birthday dinner with my lovely friends, a cottage trip up north, a music festival, and a euro trip. On top of all that, I've been working almost every day, and which leaves me with verrry little of time to keep up with this site BUT I'm not a fan of excuses so you'll hopefully be seeing a lot more on here in the upcoming weeks. 

The cooking course that I've been taking at a local culinary school is wrapping up, only 2 weeks left! I'm sad but also excited to take other courses and build on what I've learned so far (like this pasta - I recruited my dad and sister to help roll these guys hehe).

In all honesty, the first few times I tried overnight oats I wasn't a huge fan, but now I love them, especially layered with a fruity filling and some nuts/seeds. The sweetness in these oats comes from the banana, so the riper your banana is, the better. If you want even more sweetness, or if you want to make the oats without banana, feel free to add maple syrup or honey instead -- 1-2 tbsp should do it. 

 

Overnight Oats and Strawberry Rhubarb Filling

Makes 3 jars (8 oz each)

 

Overnight Oats

1 cup rolled oats

1 1/2 cups plant milk (I like to use oat or cashew milk)

1 very ripe banana

1 tbsp chia seeds

1/4 tsp cinnamon

1/8 tsp nutmeg

Mix all ingredients except banana together in a bowl, cover and place in fridge overnight, or for at least 4 hours. Before eating, mash the banana and mix it into the oats.

*If you plan to make breakfast jars layered with filling, make the oats with the banana included and layer them with the filling in your jars the night before and they will be ready to have in the morning!

 

Strawberry Rhubarb Filling

1-1/2 cup strawberries, quartered 

3/4 cup rhubarb, chopped into small pieces

1-1/2 tbsp maple syrup

Add all ingredients to a medium sized saucepan along with 1/4 cup water and simmer over medium low heat until rhubarb has broken down, about 10 minutes. If the mixture sticks to the saucepan at any point, stir in a splash of water.

To assemble, alternate between layers of oats and filling in 8 oz* mason jars. I also like to include a layer of granola, seeds, nuts, or coconut flakes for some texture.

 

*Note: feel free to use any sized mason jar - this recipe is measured for 3, 8 oz jars but the size of your jar won't make a difference taste wise!

*I think that a berry-banana filling would also work really well with this recipe: replace the rhubarb and with an equivalent amount of berries and add a layer of banana in your jar. 

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Allegra D'Agostini