Can I use frozen rhubarb?

Yes. Frozen rhubarb is great for compote. You might need to simmer a little longer because it releases more water, but it works perfectly.

Do I have to cook the rhubarb first?

I really recommend it. Cooking mellows the sharp tartness and makes it jammy, so it mixes into the oats in a way that tastes right.

How do I make it higher protein?

Use Greek yogurt, add a scoop of protein powder, or stir in cottage cheese. If you want more protein focused ideas, you can also browse: High Protein Overnight Oats Recipes .

Can I make it without yogurt?

Yes. Swap the yogurt for extra milk or a thicker milk like oat milk. The texture will be less creamy, so chia seeds help a lot here.

Totally. If you prefer warm oats, microwave for 30 to 60 seconds and stir. I like warming the oats first, then adding cold yogurt and toppings.

Rhubarb Overnight Oats (Healthy Make-Ahead Breakfast)

Ingredients

Scale

1/2 cup old fashioned rolled oats
1/2 cup milk (dairy or non-dairy)
1/4 cup Greek yogurt
1/3 cup cooked rhubarb compote
1 teaspoon chia seeds (optional)
1 to 2 teaspoons sweetener (maple syrup, honey, or brown sugar)
Pinch of salt

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Instructions

Cook the rhubarb with sweetener and a splash of water in a pot on medium heat for 8-10 minutes until jammy.
In a jar, stir together oats, milk, yogurt, chia seeds (if using), and salt.
Spoon the rhubarb compote on top, optionally swirling for effect.
Cover and refrigerate overnight or at least for 4 hours.
Stir before serving and add toppings as desired.

Notes

For meal prep, make a larger batch of rhubarb compote to save time. Store jars in the fridge and consume within 3-4 days for best texture.

Author: vivian-brooks
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Chilling
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 15g
Sodium: 100mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 6g
Protein: 11g
Cholesterol: 10mg