Rhubarb overnight oats

Name: Rhubarb overnight oats
Yield: 2 servings
Cuisine: British
Ingredients: 2-3 sticks (or more) rhubarb chopped into pieces; 1 tablespoon maple syrup + extra for serving; 1/3 cup fresh orange juice - or water; 1 tablespoon rosewater - if you’re not using rosewater, 1/2-1 tsp ground ginger is also good; 1 cup rolled oats; 1 teaspoon ground cinnamon; 100-125 g unsweetened yogurt of choice eg Greek, coconut etc; 1 handful toasted flaked almonds

Alessandra @alessa

A lovely breakfast to wake up: quick and easy to make the night before. And a refreshing and filling start to the day 💖

Alessandra @alessa

A lovely breakfast to wake up: quick and easy to make the night before. And a refreshing and filling start to the day 💖

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Ingredients

2 servings

2-3 sticks(or more) rhubarb chopped into pieces
1 tablespoonmaple syrup + extra for serving
1/3 cupfresh orange juice - or water
1 tablespoonrosewater - if you’re not using rosewater, 1/2-1 tsp ground ginger is also good
1 cuprolled oats
1 teaspoonground cinnamon
100-125 gunsweetened yogurt of choice eg Greek, coconut etc
1 handfultoasted flaked almonds

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Steps

1

Put the rhubarb in a large pan with the maple syrup and orange juice. Cook gently over low heat until the rhubarb is softened.
2

In a bowl, mix the oats, cinnamon, yoghurt and half of the almonds.
3

When the rhubarb is soft, drain the cooking liquid and keep for later.
4

Add the rosewater to the rhubarb and mix gently.
5

Add the cooking liquid from the rhubarb to the oats mix. Then add half of the rhubarb. Put the rest in a separate bowl. Put both bowls in the fridge overnight.
6

When you’re ready to eat, serve the oats with the extra rhubarb with the rest of the almonds and maybe some extra yogurt if needed. Enjoy 😋