Vegan Overnight Oats with Rhubarb Compote
Vegan overnight oats with a sweet rhubarb compote – the perfect healthy, on the go breakfast!

Servings Prep Time
6servings 15minutes
Passive Time
8hours

Servings Prep Time
6servings 15minutes
Passive Time
8hours

Ingredients
Overnight Oats

  • 1cup (180g)


    Rolled Oats

  • 1


    Apple(grated)

  • 1cup (235ml)


    Plant Milk(I use oat milk but sub your favourite)

  • 1cup (235ml)


    Soy Yoghurt

  • 4tbsp


    Golden Sultanas

  • 1tbsp


    Walnuts(chopped)

  • 2tbsp


    Flaked Almonds

  • 2tbsp


    Maple Syrup

  • 1tbsp


    Fresh Orange Juice

Rhubarb Compote

  • 2cups (200g)


    Rhubarb(chopped)

  • 1tbsp


    Caster Sugar

  • 1tbsp


    Lemon Juice

  • 2tbsp


    Water

Instructions
  1. 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.

  2. 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.

  3. Layer together with the oats and enjoy!

© LAUREN CARIS COOKS. All images & content are copyright protected. Please follow my Sharing Policy if you would like to use or share any part of this post.