Flavour combinations are limitless with this simple breakfast recipe however, I can’t get enough of strawberries and rhubarb this time of year! I mix up individual servings in one cup mason jars before bed and then top with the compote in the morning to serve. This is a great breakfast on the go as it travels well in a mason jar. You can quadruple the recipe so that you have enough to last for 4 days!
Chia seeds are a great source of fibre, protein, minerals and omega 3 fatty acids and keep your appetite satiated for a long period of time!
Ingredients:
makes one serving
- 1/3 cup gluten-free rolled oats
- 1/3 cup of unsweetened vanilla oat milk
- 1/4 cup yoghurt of your choice, I love coconut non-dairy yoghurt
- 1 tbsp. of black or white chia seeds
- 1 tbsp. maple syrup or a pinch of stevia
- one recipe of strawberry rhubarb compote (recipe follows)
In a one cup mason jar combine oats, oat milk, yogurt, chia seeds and maple syrup. Stir well to combine. Pop the lid on and leave in the fridge overnight.
Strawberry Rhubarb Compote:
makes 11/2 cups
- 1 cup of organic fresh or frozen strawberries, chopped
- 1 cup rhubarb, chopped
- 1 tsp. vanilla extract
- 1 tsp. true cinnamon
- 2 Tbsp. maple syrup or coconut sugar
Combine all ingredients in a small saucepan over medium heat. Simmer until the berries and rhubarb have released their juices to create a jam-like texture. This will take about 10 minutes. Taste to adjust sweetness. This mixture keeps well in the fridge for several days and is enough to top 6 individual servings. It also freezes well!
Top your overnight oats with enough strawberry rhubarb compote to fill the jar! Top with a smattering of hemp seeds for extra protein.
This was simple to make and delicious! I didn’t have any rhubarb so used strawberries and blackberries. It was so good!
Awesome!!