This overnight oat and chia pudding makes for such an easy, nutritious and flavorful breakfast. As with all of my recipes, this is merely a starting point to give you inspiration. I encourage you to modify the recipe depending upon your preferences, what fruit is in season or what you have in your pantry.
I like how the acidity of the strawberry rhubarb compote balances out the creaminess of the oats. Because of this, I don't think this recipe requires any added sweeteners, but if you have a sweet tooth you may want to add some sugar or chopped dates to your strawberry and rhubarb as they simmer.
I like to enjoy this pudding plain and simple with a sprinkle of hemp seeds for extra protein, or jazzed up with blueberries or bananas for an added punch of color and flavor.
This recipe makes roughly 4 small servings. I like to double to compote recipe so I have lots left over for tomorrow's overnight oats as well.
- 1 cup Oats (Gluten Free)
- 1 1/2 cups Alternative Milk (I used homemade unsweetened cashew milk)
- 1 Tbsp Chia Seeds
- 1/2 cup chopped Rhubarb
- 1/2 cup chopped Strawberries (works with fresh or frozen)
- 1 tsp Arrowroot powder - *optional*
For the Compote:
- Place chopped rhubarb and strawberries into a small sauce pan and simmer on low for an hour. Stirring occasionally.
- Make a slurry with the arrowroot to add shine and thickness to your compote. Combine arrowroot with approximately 2 tsp cold water in a ramekin and mix until thoroughly combined.
- Remove compote from the stove and stir in the slurry.
- Once the compote has cooled, place it in a covered container and store it in the fridge.
For the Pudding:
- Place oats and chia seeds and alternative milk in a small bowl and stir until combined.
- Cover mixture and put in the fridge to 'cook' overnight.
- Once your pudding had set overnight and your compote has cooled you are ready to make a masterpiece!
- Get creative by alternately layering the compote with the pudding and adding blueberries, bananas or hemp seeds on top.