top of page

Strawberry Rhubarb Chia Overnight Oat Parfaits

Prep Time:

6 Hours (overnight)

Cook Time:

10 Minutes

Serves:

2 Servings

About the Recipe

One of my favorite rhubarb recipes, this easy chia jam is delicious over these overnight oat parfaits or slathered onto toast.

Ingredients

Overnight Oats (this makes 2 servings)

  • 1 cup whole rolled oats

  • 1 cup almond milk

  • Pinch of salt

  • Drizzle of maple syrup, optional for sweeter oats


Strawberry Rhubarb Chia Jam (makes almost 2 cups)

  • 2 cups chopped strawberries

  • 1 cup chopped rhubarb (about 1 stalk, ends trimmed)

  • ½ teaspoon lemon juice

  • Pinch of salt

  • 1 ½ to 2 tablespoons maple syrup

  • 2 tablespoons chia seeds


For serving (optional)

  • Maple syrup

  • Granola

  • Coconut Cream* (see below for recipe)


*Coconut Cream recipe

  • 2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight

  • 2½ tablespoons maple syrup

  • 1 tablespoon pure vanilla extract

  • 1 tablespoon lemon zest

  • pinch of sea salt

  • 1-2 tablespoons lemon juice, optional, depending on thickness of your cream


*Make sure that you chill your coconut milk cans overnight or longer (without shaking them or moving them) so that the thick coconut cream completely separates from the watery coconut liquid. If the liquid mixes with the coconut cream, your final cream will be watery and will not whip well.



I've found that coconut milk cans are not always consistent - sometimes you get a dud can where the cream won't separate from the water. I usually buy an extra can just in case. For this recipe, I used Whole Foods' full-fat coconut milk, with success.


Preparation

  1. Make the jam. In a small saucepan over medium heat, simmer the strawberries, rhubarb, lemon juice, and salt for 10 minutes, stirring often so that the fruit doesn't burn to the bottom of the pot. Remove from the heat and stir in the maple syrup and chia seeds. Let cool to room temperature, 20 to 30 minutes (the rhubarb will continue to soften). Transfer to a jar and chill for at least an hour.

  2. Make the oats. Divide the oats into 2 glass jars, pour in the almond milk, a pinch of salt, and maple syrup, if desired. Stir, cover, and chill overnight.

  3. In the morning, assemble oat jars with a generous scoop of the chia jam.

  4. If desired, serve with granola, (the crunch is a nice contrast to the soft oats), maple syrup for extra sweetness, and coconut cream if you’re feeling like a decadent breakfast.

As prepared via: Love & Lemons

bottom of page