Strawberry Rhubarb Overnight Oats

Overnight Oats and Strawberry Rhubarb Filling

Makes 3 jars (8 oz each)

1 cup rolled oats

1 1/2 cups plant milk (I like to use oat or cashew milk)

1 very ripe banana

1 tbsp chia seeds

1/4 tsp cinnamon

1/8 tsp nutmeg

Mix all ingredients except banana together in a bowl, cover and place in fridge overnight, or for at least 4 hours. Before eating, mash the banana and mix it into the oats.

*If you plan to make breakfast jars layered with filling, make the oats with the banana included and layer them with the filling in your jars the night before and they will be ready to have in the morning!

Strawberry Rhubarb Filling

1-1/2 cup strawberries, quartered 

3/4 cup rhubarb, chopped into small pieces

1-1/2 tbsp maple syrup

Add all ingredients to a medium sized saucepan along with 1/4 cup water and simmer over medium low heat until rhubarb has broken down, about 10 minutes. If the mixture sticks to the saucepan at any point, stir in a splash of water.

To assemble, alternate between layers of oats and filling in 8 oz* mason jars. I also like to include a layer of granola, seeds, nuts, or coconut flakes for some texture.

*Note: feel free to use any sized mason jar - this recipe is measured for 3, 8 oz jars but the size of your jar won't make a difference taste wise!

*I think that a berry-banana filling would also work really well with this recipe: replace the rhubarb and with an equivalent amount of berries and add a layer of banana in your jar.