This is one of my favourite spring breakfasts - I adore rhubarb and love the way the flavours come through having been gently baked in apple juice. It’s hearty, full of goodness, and love to serve it with a little crunch on top from toasted seeds, to contrast with the soft textures of the oats that have absorbed the liquids overnight. It’s also incredibly easy, after baking the rhubarb simply place all the ingredients in the bowl, mix together, and pop in the fridge overnight.
I served this for breakfast during Episode 4 of the Breakfast & Beyond podcast with Vicki Jones of Sand & Palm, and Episode 14 with Avril Greenaway of Cleaner Seas Group. Vicki is vegan so I used plant-based milk and maple syrup rather than honey, but you can easily adjust these according to preference. For the Breakfast & Beyond meal, I sprinkled stitchwort flowers on top which I had foraged from our hedgerows here at Botelet - a delicate, dainty edible flower that’s perfect for this dish. Bear in mind foraging guidelines if you choose to use edible flowers.
Recipe: Rhubarb Overnight Oats
Serves 4 - 6
Ingredients:
200g rhubarb (weight of stalks with leaves and hard ends removed)
100ml apple juice
1 tbsp maple syrup (could use honey if not vegan)
180g oats
2 tbsp chia seeds
1 tbsp ground flaxseed
Few shavings fresh ginger
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
Seeds from 2 cardamom pods, crushed
2 tbsp maple syrup
500ml plant-based milk (or dairy alternative)
1 tsp vanilla extract
Optional serving suggestions: fresh fruit, plant-based yogurt, edible flowers, sprinkling of toasted nuts & seeds .
Method:
Heat oven to 180C.
Begin by roasting the rhubarb: wash the rhubarb stalks and chop into small pieces. Spread out on a baking tray, pour over apple juice and maple syrup, stir so all pieces of rhubarb are covered, place in oven for approx 15 mins, until rhubarb pieces are soft but still holding their shape, then remove and set aside to cool.
Place the oats, chia seeds, flaxseed, nutmeg, cinnamon, ginger and crushed cardamom seeds in a large bowl, mix well then add the milk, maple syrup, vanilla extract and the rhubarb, once it has cooled, along with any juice from the baking tray. Stir well so thoroughly combined.
Place a lid or plate on top of the bowl and place it in the fridge overnight or for at least six hours, until the liquid has been absorbed by the oats.
I like to serve overnight oats at room temperature, so remove from the fridge approx half an hour before serving, add your favourite toppings (or none) and enjoy!