After enjoying this delicious hot rhubarb oatmeal, I knew I needed to make an overnight oat version once the weather warmed up. It turned out very delicious, creamy oats with a tart rhubarb.
The first time I made this I made the rhubarb in the morning and added the hot rhubarb to the oats, but I did not like the hot rhubarb with the cold oats. So the next time I made the rhubarb and refrigerated it separate from the oats and added it on top the following morning, so much better.
Rhubarb Overnight Oats
Ingredients:
Rhubarb
- 1/2 cup 1/2 inch pieces of diced rhubarb
- 1 1/4 teaspoons granulated sugar
- 1 1/4 teaspoons water
Oats
- 1/2 cup old fashioned rolled oats
- 1/2 cup milk
- 1/2 cup plain non fat greek yogurt
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 400º F.
- In a small baking dish, stir together the rhubarb, sugar and water. Roast for 15 minutes or until the rhubarb is tender.
- Allow the rhubarb to cool and then cover dish and refrigerate.
- In a mason jar or other sealable container, add in the oats, milk, yogurt and vanilla. Stir until well combined.
- Cover container and refrigerate overnight.
- In the morning, add the rhubarb to the oats and stir to combine.
Enjoy!!!
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Nutrition Facts |
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Servings: 1 |
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Amount Per Serving |
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Calories: 326 |
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Total Fat |
3.9g |
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Saturated Fat |
1.3g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
1.1g |
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Monounsaturated Fat |
1g |
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Cholesterol |
10mg |
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Sodium |
192.7mg |
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Total Carbohydrates |
43.5g |
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Dietary Fiber |
4.1g |
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Sugars |
15.9g |
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Protein |
26.5g |
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Calcium |
35.5% |
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Iron |
13% |
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Potassium |
631.8mg |
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Vitamin A |
6.2% |
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Vitamin C |
9.1% |
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*Nutritional information will vary depending on the brands you use. |
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