Overnight Oats with Strawberries and Rhubarb

Recipe from Lily Moore
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

Nutrition facts per serving

  • 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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