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Ingredients
- Overnight Oats
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1 cup
Steel Cut Oats, rinsed in cold water
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1 cup
Cooked Quinoa, cooled
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1 1/2 cups
Almond Milk
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1/2 cup
Greek Yogurt
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1 teaspoon
Cinnamon
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1/4 cup
Maple Syrup, or to taste
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Pinch
Sea Salt
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Hemp Hearts (optional)
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Unsweetened Coconut, shredded (optional)
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Greek Yogurt (optional)
- Rhubarb-Cherry Compote
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4 cups
Rhubarb, sliced into 1 inch cubes
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1 tablespoon
Vanilla
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1/4 cup
Maple Syrup
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2 cups
Unsweetened Cherries, canned or frozen
Directions
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For the Overnight 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.
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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.
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To serve, place oats in 4 bowls. Top with compote and optional hemp hearts, coconut and yogurt.
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