Description
A quick and family-friendly breakfast blending tart rhubarb, sweet strawberries, and creamy Greek yogurt. Chia seeds thicken the oats while refrigerating, creating a cold fruit compote that evolves overnight. Zero effort and customizable with dairy or plant-based options.
Ingredients
Old-fashioned rolled oats, 1 cup
Milk of choice, 1 cup
Greek yogurt, ½ cup
Chia seeds, 1 tbsp
Maple syrup or honey, 1 tbsp
Non-alcoholic vanilla essence, 1 tsp
Strawberries, 1 cup
Rhubarb, ½ cup
Water, 1 tbsp
Sugar, 1 tbsp
Instructions
In a small saucepan, combine strawberries, rhubarb, water, and sugar
Cook over medium heat for 8-10 minutes, stirring occasionally until fruits soften into a jam-like consistency
Remove from heat and let fruit mixture cool completely
In a mixing bowl or jar, combine rolled oats, 1 cup milk, ½ cup Greek yogurt, 1 tbsp chia seeds, 1 tbsp maple syrup, and 1 tsp vanilla essence
Stir until fully incorporated and chia seeds are evenly dispersed
Divide the cooled fruit mixture into each jar/container and gently stir into the oat base
Cover and refrigerate overnight (minimum 6 hours) before serving
Notes
Greek yogurt adds protein but can be omitted or replaced with plant-based yogurt
Chia seeds help bind the mixture; substitute with psyllium husk (1 tsp) if unavailable
Cooled fruit yields best flavor; overcooking may break down rhubarb excessively
Store leftovers in the refrigerator for up to 2 days
- Prep Time: 10
- Cook Time: 10
- Category: Breakfast
- Method: Refrigeration
- Cuisine: Modern Comfort
Nutrition
- Serving Size: 1 jar/container
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1.5g
- Carbohydrates: 37g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 5mg