This post is sponsored by The Quaker Oats Company. All opinions are my own.
Overnight oats serve as a great option for you bleary-eyed, non-morning people. It is an easy breakfast to grab and go if you are too rushed in the AM or are just one of those individuals who do not like to eat first thing in the morning. Overnight oats can be prepared the night before, stored in a mason jar in the fridge, and grabbed on your way out the door. This rendition of overnight oats is mixed with zesty citrus, nut milk, Quaker oats, cinnamon, and a touch of maple syrup. For a seasonal and delicious topping, a compote of ginger, strawberry, and rhubarb adds layers of flavor and texture.
If you are new to rhubarb, welcome. Rhubarb is a springtime treat that is super tart, but pairs well with strawberries, creating a delicious balance of sweetness and tartness. Rhubarb starts making its appearance at the farmer’s market in April and usually lasts until June. Contrary to how it is typically paired, rhubarb is part of the buckwheat family and is not a fruit. It grows and looks similar to celery, except it has a reddish hue. Be sure to remove the green leaves from rhubarb, which are high in oxalic acid and not well tolerated in humans. If you have leftover compote, consider spooning over yogurt or making an oat crumble.
These overnight oats once again prove how versatile, delicious, and nutritious oats can be. One of the main reasons that I reach for oats multiple times a week is because they are a good source of fiber and can help support a healthy digestive system. We all know that when you are regular, you feel good. A huge component of digestive health is fiber intake. Fiber can be found in fruits, vegetables, and whole grains. For healthy individuals, the ideal range of dietary fiber is 25g to 38g per day. Oats are a good source of dietary fiber and provide 4g per 1/2 cup serving. To learn more about the benefits of oats head to Quakeroats.com .
Zesty Overnight Oats with Gingery Strawberry Rhubarb Compote
1/4 cup chia seeds
1 cup Quaker Old Fashioned Oats
1 tablespoon maple syrup
2 teaspoons lemon zest
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups nut milk of your choice
2 tablespoons pistachios, toasted and chopped for garnish
Combine all the ingredients, except pistachios, in a bowl and stir vigorously until well combined. Transfer to individual mason jars, top with compote (recipe below), cover, and refrigerate overnight. In the morning, top with pistachios and enjoy!
Gingery Strawberry Rhubarb Compote
4 stalks rhubarb, chopped
2 cups strawberries, trimmed and halved
2 tablespoons pure maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon fresh ginger, minced or grated
Place all of the ingredients into a medium sized pot and mix to combine. Cook at a gentle simmer for 5 to 10 minutes - until fruit is just tender and slightly broken down. Let cool and transfer to an airtight container and refrigerate.