Go Back
–+ servings
Print Recipe
4.58 from 7 votes

Overnight Oats with Rhubarb Compote

Vegan overnight oats with a sweet rhubarb compote - the perfect healthy, on the go breakfast!
Prep Time15 minutes
Total Time8 hours 15 minutes
Servings: 6 servings

Ingredients

Overnight Oats

  • 1 cup (180g) Rolled Oats
  • 1 Apple (grated)
  • 1 cup (235ml) Plant Milk (I use oat milk but sub your favourite)
  • 1 cup (235ml) Soy Yoghurt
  • 4 tbsp Golden Sultanas
  • 1 tbsp Walnuts (chopped)
  • 2 tbsp Flaked Almonds
  • 2 tbsp Maple Syrup
  • 1 tbsp Fresh Orange Juice

Rhubarb Compote

  • 2 cups (200g) Rhubarb (chopped)
  • 1 tbsp Caster Sugar
  • 1 tbsp Lemon Juice
  • 2 tbsp Water

Instructions

  • Combine all ingredients for the bircher muesli in a large bowl and mix thoroughly. Cover in cling film and place in the fridge overnight. Store covered in the fridge for up to 3 days.
  • To make the rhubarb compote, place all the ingredients into a saucepan and bring to a simmer. Simmer for 10-15 minutes until the rhubarb is soft and broken down.
  • Layer together with the oats and enjoy!