Overnight oats with strawberries and rhubarb

Recipe from Lily Moore

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Overnight oats with strawberries and rhubarb

Cooking time: 35 min

Servings 2

The natural sweetness of fruits makes this breakfast delicious and healthy. Rhubarb adds sour taste and strawberries add sweetness, so there is no need to add sugar.

Small oat flakes

3,5 oz
Oat milk

8,4 fl. oz
Strawberries

17,6 oz
Rhubarb

2 sticks
Water

4 tbsp
Ground vanilla

2 pinches

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.