for 4 glasses

Rhubarb compote

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

Oats

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 pinch	salt

To serve

2 tbsp

hazelnuts, roasted, roughly chopped

How it's done

Rhubarb compote

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

Oats

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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