Description
A quick, easy, and nutritious breakfast featuring rolled oats and tart rhubarb, perfect for busy mornings.
Ingredients
Scale
- 1/2 cup rolled oats
- 1/2 cup chopped fresh or frozen rhubarb
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup plain yogurt (or dairy-free yogurt)
- 1 tablespoon honey (or maple syrup)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- A pinch of salt
Instructions
- In a small saucepan, simmer chopped rhubarb with a splash of water until soft (about 5-7 minutes). Cool.
- In a mason jar, combine oats, milk, yogurt, honey, vanilla, cinnamon, and salt.
- Stir in the cooled rhubarb.
- Seal and refrigerate overnight.
- Serve with toppings of your choice.
Notes
Great for meal prep; lasts 3-5 days in the fridge.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg