- Home
- Inspiration & Gifts
- Recipes
- breakfast
- Overnight oats with rhubarb
Overnight oats with rhubarb
Nutrition facts per serving:
- Energy in kcal about 305
- Fat about 10g
- Carbohydrates about 43g
- Protein about 10g
This is needed
This is needed
for 4 glasses
Rhubarb compote
- 450 g red rhubarb, diagonally sliced
- 1 tbsp water
- 1 tbsp maple syrup
Oats
- 200 g fine whole-grain rolled oats
- 2 tbsp linseed
- 4.5 dl oat drink
- 1 tbsp maple syrup
- 2 pinches salt
- 0.25 tsp bourbon vanilla powder
To serve
- 2 tbsp hazelnuts, roasted, roughly chopped
Tools
View these products
- 4 airtight jars, each approx. 250 ml.
And that's how it's done
And that's how it's done
Rhubarb compote
Mix the rhubarb, water and maple syrup in a pan, bring to the boil. Cover and simmer for approx. 5 mins.
Oats
Mix the oats with all the other ingredients up to and including the salt. Pour half of the compote into the jars, top with the oat mixture, cover and leave to absorb in the fridge for 8 hrs. or overnight.
To serve
Serve the overnight oats with the remainder of the compote and the nuts.
