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!