Overnight oats with rhubarb

Overnight oats with rhubarb

Total: 8 hr 20 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / glass: 305 kcal
, Fat: 10 g
, Carbohydrate: 43 g
, Protein: 10 g


4 glasses


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Rhubarb compote

450 g red rhubarb, diagonally sliced
1 tbsp water
1 tbsp maple syrup


200 g fine whole-grain rolled oats
2 tbsp linseed
4 ½ dl oat drink
1 tbsp maple syrup
¼ tsp bourbon vanilla powder
2 pinches salt

To serve

2 tbsp hazelnuts, roasted, roughly chopped
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4 airtight jars, each approx. 250 ml.

How it's done

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Rhubarb compote

Mix the rhubarb, water and maple syrup in a pan, bring to the boil. Cover and simmer for approx. 5 mins.


Mix the oats with all the other ingredients up to and including the salt. Pour half of the compote into the jars, top with the oat mixture, cover and leave to absorb in the fridge for 8 hrs. or overnight.

To serve

Serve the overnight oats with the remainder of the compote and the nuts.

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