Rhubarb-Cherry Overnight Oats...with a Twist!

Overnight Oats are a life saver for busy mornings. You can have this ready to go in minutes and it keeps well in the fridge for the week so there’s no excuse to start your morning off with a good meal. If you’re a fan of oatmeal but haven’t tried this yet, you’re in for a treat. I’m always trying different variations, this latest one is a hit! Sweet cherries, tart rhubarb and a mix of hearty, chewy grains.

I typically use rolled oats but bought steel cut by accident. I always think of mistakes as opportunities to try something new. The steel cut oats give a whole other texture that’s chewy but not mushy. I had some quinoa in the fridge so I decided to throw it in to mix things up. The quinoa adds a nutty flavour and an extra dose of protein. I use almond milk in this recipe but feel free to substitute your favourite. I’m definitely not anti-dairy (I don’t think I’ll ever be able to put anything in my coffee except milk or cream) but I've certainly cut back over the years especially because there's so many amazing alternatives out there nowadays.

The Califia Farms almond milk is by far my favourite, it has a very subtle flavour, the closest flavour I’ve found to dairy milk. I always buy unsweetened which I do for everything so you have more control when it comes to sweetness.

For me, rhubarb always goes hand in hand with strawberries for me and is by far one of my favourite combinations for crumble, pie or a compote. We have a few months before the local strawberries make an appearance, so Cherries it is! They’re high in fiber, full of antioxidants and their sweetness goes perfectly with the tart Rhubarb. I will often double this compote recipe and have it on hand in the fridge to add to yogurt as a snack or pancakes on when the weekend hits. 

The toppings are suggestions, feel free to experiment and add your favourties; almonds, cashews, sunflower seeds or goji berries. Go wild and make it your own!!

Overnight Quinoa Oats with Rhubarb-Cherry Compote

For Oats:

• 1 cup steel cut oats, rinsed in cold water

• 1 cup cooked quinoa, cooled

• 1 1/2 cups almond milk

• 1/ 2 cup greek yogurt

• 1 tsp cinnamon

• 1/4 cup maple syrup, or to taste

• pinch of salt

For Compote:

• 4 cups rhubarb, sliced into 1 inch cubes

• 1 tablespoon vanilla

• 1/4 cup maple syrup

• 2 cups unsweetened dark cherries, fresh, canned or frozen

Toppings:

• Hemp hearts

• Unsweetened shredded coconut 

• Greek yogurt

For the Oats:

Add oats and quinoa to a bowl. Add almond milk, yogurt, cinnamon and maple syrup. Mix until combined. Cover and refrigerate overnight, at least 8 hours.

For the Compote:

Preheat oven to 350*

Combine the rhubarb, vanilla and maple syrup. Mix until the rhubarb is evenly coated. Place on a baking sheet and bake for 15-20 minutes or until the rhubarb is softened. Remove from the oven and cool until room temperature. Mix in cherries and refrigerate. This can be served hot or cold. 

To serve, place oats in 4 bowls. Top with compote, hemp hearts, coconut and yogurt.