Calories
120 kcal
Protein
4.3 g
Fat
1.8 g
Carbohydrates
24.4 g
Mix oat flakes with oat milk in a bowl the night before. Cover and refrigerate overnight or at least 30 minutes.
Wash the strawberries, remove the stem and puree the pulp. Peel the rhubarb and cut into pieces. Boil the rhubarb with water and vanilla and cook for 2-3 minutes. Stir and then let the rhubarb cool.
Put half of the overnight oat flakes in two glasses. Put a half of the strawberry puree on top.
Then add the rhubarb, oat flakes and the rest of the strawberry puree.
For topping, you can add crushed pistachios, bee pollen, and dried strawberry on top of your overnight oat meals.
Bon Appetit!
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