Vegan Overnight Oats with Rhubarb Compote
Vegan overnight oats with a sweet rhubarb compote - the perfect healthy, on the go breakfast!
- Preparing Time: 30 minutes
- Total Time: 6 hours
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegan
vegetarian
pescatarian
- 1 tbsp lemon juice
- 2 tbsp water
- 1 tbsp fresh orange juice
- 2 tbsp maple syrup
- 1 cup (180g) rolled oats
- 1 apple ((grated))
- 1 cup (235ml) plant milk ((i use oat milk but sub fav))
- 1 cup (235ml) soy yoghurt
- 4 tbsp golden sultanas
- 1 tbsp walnuts ((chopped))
- 2 tbsp flaked almonds
- 2 cups (200g) rhubarb ((chopped))
- 1 tbsp caster sugar
- Carbohydrate 3.83618576561329 g
- Cholesterol 0 mg
- Fat 0.983180555557733 g
- Fiber 0.248263885230457 g
- Protein 0.430836111127357 g
- Saturated Fat 0.0746531250003475 g
- Serving Size 1 1 serving (13g)
- Sodium 0.389548611215482 mg
- Sugar 3.58792188038284 g
- Trans Fat 0.0548923611114805 g
- Calories 25 calories
Combine all ingredients for the bircher muesli in a large bowl and mix thoroughly. Cover in cling film and place in the fridge overnight. Store covered in the fridge for up to 3 days. To make the rhubarb compote, place all the ingredients into a saucepan and bring to a simmer. Simmer for 10-15 minutes until the rhubarb is soft and broken down. Layer together with the oats and enjoy!
