📋 Easy Rhubarb Overnight Oats Recipe

rhubarb overnight oats in a jar with 2 other jars in the background

5 from 1 vote

📋 Easy Rhubarb Overnight Oats Recipe

These healthy and flavorful Rhubarb Overnight Oats are loaded with healthy ingredients and are easy to make with a quick microwave rhubarb purée or leftover stewed rhubarb! They make a great meal prep breakfast and are perfect for taking on the go!

Course Breakfast, brunch, Snack

Cuisine American, Canadian, North American

Keyword overnight oats, rhubarb

Special Diet Gluten-free, Vegetarian, Weight Watchres

Prep Time 15

refrigeration 10

Total Time 10 15

Servings servings

Calories 524kcal

Author Terri Gilson

Equipment

Ingredients

2 cup uncooked steel cut oats *see substitutions and variations if using old fashioned oats/rolled oats **Do NOT use quick oats
3 cups rhubarb
4 tbsps brown sugar
1 cup unsweetened coconut
4 teaspoons cinnamon
2 ½ tbsps chia seeds
4 cups low-fat milk
2 teaspoons vanilla extract
1 teaspoon orange extract

US Customary - Metric

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Instructions

In each of the 4 glass jars, place ½ cup steel-cut oats, ¼ cup unsweetened coconut, 2 teaspoons of chia seeds, and1 teaspoon cinnamon.
2 cup uncooked steel cut oats, 1 cup unsweetened coconut, 2 ½ tbsps chia seeds, 4 teaspoons cinnamon
Mix the vanilla extract orange extract into the milk in a pourable measuring cup.
4 cups low-fat milk, 2 teaspoons vanilla extract, 1 teaspoon orange extract
Pour the milk into each mason jar, dividing equally by 4 (1 cup per jar).
Stir gently to mix.
Cover and refrigerate overnight (10 hours).
Cook rhubarb in microwave for 3-4 minutes if fresh, with 2 tablespoons water. and cook for 6 minutes if frozen (with no water). Drain rhubarb through a sieve.
Alternatively, you can cook rhubarb on the stovetop if you don't have a microwave.
*Skip this step if using leftover stewed rhubarb
3 cups rhubarb
Puree in food processor or blender untl smooth (you should get just over a cup)
Add brown sugar to rhubarb puree.
4 tbsps brown sugar
Refrigerate pureed rhubarb in separate bowl of container covered/sealed.
In the morning, add rhubarb puree to oats, dividing evenly by all 4 jars. Add a little coconut and a cinnamon stick to garnish. Stir together.
Enjoy cold right out of the fridge, or remove lids and warm in the microwave for about 30 seconds.
Add additional sugar or sweetener if desired.

Notes

Expert Recipe tips:

- Use Steel-Cut Oats for a Hearty Texture. Steel-cut oats provide a chewy texture and take longer to digest, keeping you full longer. If using old-fashioned oats, reduce the milk to ¾ cup per jar to prevent a runny consistency.

- Microwave Rhubarb for Quick Prep. Cooking rhubarb in the microwave with a little water saves time. If using frozen rhubarb, don’t add water—just microwave for 6 minutes and drain.

- Make-Ahead for Meal Prep. These overnight oats last up to 4 days in the fridge, making them perfect for busy mornings. Store them in mason jars for an easy grab-and-go breakfast.

- Customize with Toppings. For extra crunch and nutrition, add toppings like chopped nuts, coconut flakes, granola, or fresh fruit before serving.

- Eat Cold or Warm It Up. These oats taste great straight from the fridge, but if you prefer a warm breakfast, microwave them for 30 seconds before eating.

- Make It Dairy-Free. Swap out regular milk for almond, soy, or oat milk to make this recipe completely dairy-free.

- Use Rhubarb Compote for Convenience. If you have leftover stewed rhubarb or rhubarb compote, you can skip the rhubarb-cooking step and simply mix it in!

🌡️Storage

Store these overnight oats in the fridge for up to 4 days. These ingredients don't stand up well to freezing.

Nutrition