Rhubarb Overnight Oats – A Healthy Make Ahead Breakfast
These rhubarb overnight oats prove that rhubarb can be used for more than just baking. Such a great way to start the day!
Also read: Apple Pie Overnight Oats, How to Make Stewed Rhubarb, Homemade Instant Oatmeal Mix
I love this recipe because you can make it a day or two ahead of time. Soaking the oats overnight softens them enough that you never have to cook them. And individual jars make perfect serving sizes that you can take on the go. It’s also a great way to use extra homemade stewed rhubarb.
This recipe is super flexible – you can add more or less of whatever ingredient you love best. Want to add a twist – add a little orange zest or ginger to your stewed rhubarb. Want it a little thinner, add more milk. Want it sweeter, add more honey or maple syrup. Want a different flavor entirely – change the stewed rhubarb for applesauce and make apple pie overnight oats.
Rhubarb Overnight Oats Recipe
Rhubarb Overnight Oats
- 1/3 cup large flake oats
- 1/2 Tbsp ground flax seed
- 1/8 tsp pie spice or cinnamon
- 1/4 cup milk
- 1/4 cup Greek or Icelandic yogurt
- 1/4 cup stewed rhubarb
- 1 tsp honey or maple syrup optional
- 1 Tbsp hemp seeds (optional)
- Mix oats, flax seed and pie spice or cinnamon in jar.
- Add milk, yogurt and stewed rhubarb. Mix well.
- Taste and add honey as needed. Top with hemp seeds if desired.
- Place in refrigerator overnight.
- Next morning, eat and enjoy!
- Keep in refrigerator for up to 2 days.
Best Type of Oats for Rhubarb Overnight Oats
You can use whatever kind of oats you prefer, you’ll just get different texture and health benefits. Check out what Canadian Registered Dietitian has to say about health benefits of oats.
While quick oats, large flake oats and steel cut oats are all considered whole grains – the more intact the oat kernel is the more gradually it’s digested and the more slowly it’s released as sugar in the bloodstream. That means more even blood sugar levels and a feeling of being full longer the larger the oat flake/piece.
Steel Cut or Irish Oats
Steel cut or Irish oats are the most intact oat kernels you can use in this recipe. These are oat kernels (oat groats) that have been roughly chopped using steel blades. When used in this recipe expect a chewy, slightly crunchy texture.
Large Flake Oats or Old Fashioned Oats
Large flake oats are steamed and rolled oat kernels, they are steamed and rolled the least of all the rolled oats. When used in this recipe, the large oat flakes will have a creamy consistency with a little chewiness remaining.
Quick Cooking Oats
Quick cooking oats are cut smaller before they are steamed and rolled like large flake oats. When used in this recipe, the quick oats will be very creamy with only a little texture remaining.
Instant oats are cut smaller and thinner and steamed longer before being rolled. They are often sold in packages with added sugar or salt. They’re my least favorite of all the oats. They may technically still be whole oats but they don’t offer the same staying power as large oats. When used in this recipe, they will have a creamy consistency.
Have you ever tried overnight oats? What’s your favorite combination? Comment below or if you make this recipe, share your photos with me on Instagram @getgettys or Facebook @GettyStewart.HomeEconomist.