Strawberry Rhubarb Chia Overnight Oat Parfaits
Total Time
6 hours 10 mins
Prep Time
6 hours
Cook Time
10 mins
Rating
5 out of 5 stars
(7)
Ingredients
2+ servings
- Overnight Oats (this makes 2 servings):
- 1 cup whole rolled oats
- 1 cup almond milk
- Pinch of salt
- Drizzle of maple syrup, optional for sweeter oats
- Strawberry Rhubarb Chia Jam (makes almost 2 cups):
- 2 cups chopped strawberries
- 1 cup chopped rhubarb (about 1 stalk, ends trimmed)
- ½ teaspoon lemon juice
- Pinch of salt
- 1 ½ to 2 tablespoons maple syrup
- 2 tablespoons chia seeds
- For serving (optional):
- Maple syrup
- Granola
- Coconut Cream
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Preparation
Step 1
Make the jam. In a small saucepan over medium heat, simmer the strawberries, rhubarb, lemon juice, and salt for 10 minutes, stirring often so that the fruit doesn't burn to the bottom of the pot. Remove from the heat and stir in the maple syrup and chia seeds. Let cool to room temperature, 20 to 30 minutes (the rhubarb will continue to soften). Transfer to a jar and chill for at least an hour.
Step 2
Make the oats. Divide the oats into 2 glass jars, pour in the almond milk, a pinch of salt, and maple syrup, if desired. Stir, cover, and chill overnight.
Step 3
In the morning, assemble oat jars with a generous scoop of the chia jam.
Step 4
If desired, serve with granola, (the crunch is a nice contrast to the soft oats), maple syrup for extra sweetness, and coconut cream if you’re feeling like a decadent breakfast.
Step 5
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Chef's notes
When we took these photos, I also happened to have coconut cream in the fridge (leftover from this tart recipe) which was a fun and fancy addition to these parfaits.
For more overnight oat ideas, look here! Or, if you’re craving cooked oats for breakfast, try this blueberry baked oatmeal, stovetop oatmeal, or savory porridge.
