Strawberry and rhubarb season is finally here! I always impulsively buy rhubarb at the farmers market on the weekend and the have to figure out what exactly I am going to do with it that week. I love the simple strawberry rhubarb compote for these overnight oats since you can put it on a variety of things like waffles, hot oatmeal, yogurt, toast… you name it! Personally, I’ve been loving it on overnight oats since I can make it up the night before and just grab it when I roll out of bed in the morning for a quick and easy breakfast. Plus, I prefer cold overnight oats in the hot summer months to my big bowls of hot oatmeal from the colder months. This compote recipe makes enough for at least 4-5 servings of oats so you have plenty to enjoy on whatever breakfast you may fancy. Also, if you are an overnight oats fan (like me!), be sure to check out my Overnight Oats 4 Ways for more tasty overnight oat combos. You won’t get bored!Print
Don’t let that rhubarb go to waste! Make these overnight oats with strawberry rhubarb compote for a quick and healthy breakfast perfect for busy mornings.
For the Strawberry Rhubarb Compote:
- 1 bunch rhubarb (~1 lb), chopped
- 1 cup chopped strawberries
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon zest
- 1/4 cup maple syrup
- Pinch of salt
For the Overnight Oats (Makes 1 serving):
- 1/3 cup old-fashioned oats (not quick-cooking)
- 2/3 cup unsweetened almond milk (or other favorite non-dairy or dairy milk)
- 1/3 cup plain yogurt
- 1/2 tablespoon maple syrup
- 1/2 teaspoon vanilla
- 1 tablespoon chia seeds
- Pinch of salt
- Add all of the compote ingredients to a saucepan over low heat. Bring to a simmer and cook until rhubarb has broken apart and thick sauce has formed. Turn off heat and transfer a jar. Cool completely in the fridge.
- To make the overnight oats, add all the ingredients to a jar and stir well with a fork. Store overnight in the refrigerator.
- To serve, add ~1/3 cup compote to oats and stir well to combine. Top with chopped nuts, hemp hearts, coconut, or other favorite topping.
Double or triple the overnight oats recipe if you’d prefer. The rhubarb compote recipe makes about 1 3/4 cups which is more than enough for at least 5 servings of oats.
- Serving Size: 1/5 rhubarb recipe + 1 serving oats
- Calories: 396 kcals
- Sugar: 29 g
- Sodium: 304 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 11 g
- Protein: 16 g
- Cholesterol: 27 mg