Go Back
Strawberry Rhubarb Overnight Oats for Busy Mornings
Youssef Hb

Strawberry Rhubarb Overnight Oats for Busy Mornings

Combine tangy-sweet fruit jam with a custard-like coconut milk and oat layer in these no-cook jars. Perfect for meal prepping nutritious breakfasts with 10 minutes of work and 6 hours of refrigeration. Ideal for families or on-the-go mornings!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • Old-fashioned rolled oats, 1 cup
  • Milk of choice (almond, oat, or cow), 1 cup
  • Greek yogurt (or non-dairy alternative), ½ cup
  • Chia seeds, 1 tablespoon
  • Maple syrup or honey, 1 tablespoon
  • Vanilla extract, 1 teaspoon
  • Strawberries (chopped), 1 cup
  • Rhubarb (chopped), ½ cup
  • Water, 1 tablespoon
  • Sugar, 1 tablespoon

Method
 

  1. Combine strawberries, rhubarb, water, and sugar in a saucepan
  2. Cook over medium heat for 8–10 minutes until jam-like, stirring occasionally
  3. Cool to room temperature (15–25°C)
  4. Mix oats, milk, yogurt, chia seeds, and sweetener in a bowl
  5. Stir in vanilla extract
  6. Divide oat mixture into mason jars or airtight containers
  7. Top with cooled strawberry-rhubarb filling
  8. Chill for at least 4 hours (or overnight) before serving

Notes

Chilling up to 24 hours enhances flavor balance
Use frozen unsweetened fruit for annual season
For less sweetness, reduce sugar by half
Top with sliced strawberries or granola fresh
Prep jars in advance for grab-and-go mornings