Serves
2
Rhubarb Overnight Oats
Overnight oats are great and you can eat them all year round, changing the fruits to whatever is in season. Make the night before and enjoy the next day.
Ingredients
- 350ml coconut milk (carton)
- 2 dates
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 120g oats
- 2.5 tbsp chia seeds
- 300g rhubarb, chopped
- 2 tbsp maple syrup
Directions
- Blend the milk, dates, vanilla, cinnamon, and ginger together until smooth.
- Place the blended mixture in a bowl and add the oats and chia seeds, mixing well.
- Pour the mixture into 2 separate pots/bowls/glasses, leaving a good inch for the rhubarb topping to be added before serving.
- Pop the pots/bowls/glasses in the fridge and leave overnight (minimum 2 hours).
- To make the rhubarb topping, place the rhubarb and maple syrup in a small pan with a splash of water and simmer for 15 minutes until thick and breaking apart.
- Top the chia pots with the rhubarb stew either hot or cold.
- Kcal: 391
- Protein: 12g
- Fat: 9g
- Carbs: 55g
- Fibre: 13g
