Saturday, May 25, 2013

Strawberry Rhubarb Overnight Oatmeal

Holy crap, what happened to May?! I can't believe it's Memorial Day weekend already. I suppose I should post a spring recipe before it's too late, right? We received strawberries and rhubarb in our crop share this week, which got me thinking about strawberry rhubarb crumble. I loooove sweets, and there's nothing quite like the delicious combination of strawberry, rhubarb, and sugar. :) Sadly, if you're anything like me, you probably just gained a few pounds just by reading that. So, I've devised a healthy alternative to strawberry rhubarb crumble. It's so healthy, you can even eat it for breakfast! I've been cutting back quite a bit on sugar these days, so feel free to add a bit more sugar or sweetener to your taste. Here's how it's done:


1 stalk rhubarb, sliced into 1" pieces
2 tsp sugar
1 cup sliced strawberries
2/3 cup rolled oats
1 cup unsweetened vanilla almond milk (or regular milk, if you prefer. This will affect the nutrition content.)
2/3 cup plain, nonfat yogurt (or soy yogurt)
1 tbsp chia seeds
dash of cinnamon

To prepare rhubarb:

Place rhubarb and sugar into a saucepan and cover with just enough water to cover rhubarb. Boil on low heat for approximately 10 minutes, or until rhubarb is tender. Drain water.

To prepare the remainder of the recipe:

Mix together all ingredients and divide between two mason jars or other airtight containers. Refrigerate overnight and enjoy in the morning!

Nutrition information (using almond milk):

Serving size: 1 jar | Recipe makes 2 jars.

Calories: 227 | Carbs: 40g | Fat: 5g | Protein: 11g | Fiber: ~2g

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