Recipe: Overnight Oats with Rhubarb & Chia Seeds
Ingredients (serves 2)
100g jumbo oats
350ml milk of your choice
1 tablespoon chia seeds
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 stalks of rhubarb
1 tablespoon maple syrup or honey (optional)
1 tablespoon milled flaxseeds (optional)
Instructions
Mix the oats, milk, ginger, nutmeg and chia seeds together in a jar or container.
Cut rhubarb into rough chunks and add to saucepan with 1 tablespoon of water on low heat. Add maple syrup or honey to sweeten pending on your taste. Simmer until soft and set aside to cool.
Add rhubarb mixture on top of the oats. Place in fridge to soak overnight.
Notes
The perfect make-ahead breakfast that’s simple to make. You can swap the rhubard for other seasonal fruits. In the summer, go with fresh berries and plums in the autumn. The options are endless.
Add 1 tablespoon of nuts of your choice for that added “good” fats (monounsaturated and polyunsaturated fats).
If you don’t like honey or maple syrup, try adding dried fruits to give you added sweetness when using sour fruits.
In this recipe, we used Plenish Almond Milk
Nutrition information is a rough estimate calculated to include optional ingredients.
Nutrition per 1 serving
Energy (Kj): 1410 Energy (kcal): 337 Fat: 12g (saturated: 1.5g) Carbohydrates: 41g (sugars: 6.9g) Fibre: 11g
Protein: 8.9g Salt: 0.23g
Ingredients photo by American Heritage Chocolate on Unsplash
Overnight oats with berries photo by micheile .com on Unsplash
