Take advantage of springtime favorites with a batch of overnight oats with strawberry rhubarb compote. The compote makes a delicious topping for the oats.
This recipe makes one cup of overnight oats (2 servings) and about half a cup of compote. You’ll have plenty of compote for several servings of oats. You can also use it for toast or on top of ice cream.
Tips
- You can substitute agave syrup or maple syrup for the honey.
- I didn’t add any sweetener to the overnight oats. The compote sweetens the oats. If you plan to eat the overnight oats without the compote, stir a teaspoon of honey into the oats before letting them set overnight.
Ingredients
You need the following ingredients to make overnight oats with strawberry rhubarb compote.
Strawberry Rhubarb Compote Ingredients
- 1 1/2 cups strawberries, hulled and quartered
- 1/2 cup rhubarb, cut into 1/2-inch slices
- 3 tablespoons honey
Overnight Oats Ingredients
- 1 cup whole rolled oats
- 1 cup unsweetened almond milk
- 1/2 teaspoon vanilla extract
- A pinch of kosher salt
Directions
Make the compote. Add the strawberries and rhubarb to a heavy-bottomed sauce pan. Cover and cook over medium-low heat, stirring occasionally. When the fruit starts to break down, add the honey, turn the heat to medium-high and simmer uncovered, stirring often to ensure that the compote doesn’t burn. Cook until some of the liquid evaporates and the compote thickens. Remove the compote from the heat and cool. Store in the refrigerator.
Make the oats. Add the oats to a mixing bowl. Add the almond milk, vanilla, and salt to the oats and stir everything together.
Chill the oats in a covered container in the refrigerator overnight.
To serve the oats, scoop about half a cup of oats into a bowl. Spoon a couple of tablespoons of compote over the oats. Before eating, stir the compote into the oats to sweeten them.
Related Posts
You might enjoy these recipes.