These rhubarb overnight oats show that rhubarb is perfect for more than baking. They make a bright, nourishing breakfast you can prepare ahead and enjoy on busy mornings. The combination of stewed rhubarb, protein-rich yogurt, whole-grain oats and seeds creates a balanced, satisfying meal that’s easy to customize.
I like this recipe because you can make it a day or two ahead. Soaking the oats overnight softens them—no cooking required—and storing them in individual jars creates portable portions for mornings on the go. It’s also an excellent way to use leftover stewed rhubarb.
This recipe is flexible—adjust amounts to your taste. Add orange zest or a touch of fresh ginger to the stewed rhubarb for a flavor lift. If you prefer a thinner texture, add a bit more milk; if you like it sweeter, increase the honey or maple syrup. For a different fruit profile, substitute applesauce or fresh fruit.
Rhubarb Overnight Oats Recipe
Rhubarb Overnight Oats
A healthy, make-ahead breakfast that pairs stewed rhubarb with Greek or Icelandic yogurt and whole-grain oats. Serve plain or top with extra fruit or seeds.
Prep: 5 mins • Chill: 8 hrs • Servings: 1 • Author: Getty Stewart
Ingredients
- 1/3 cup large flake oats
- 1/2 Tbsp ground flax seed
- 1/8 tsp pie spice or cinnamon
- 1/4 cup milk (any kind)
- 1/4 cup Greek or Icelandic yogurt
- 1/4 cup stewed rhubarb
- 1 tsp honey or maple syrup (optional)
- 1 Tbsp hemp seeds (optional)
Instructions
- In a jar or container, mix the oats, ground flax seed and pie spice or cinnamon.
- Add the milk, yogurt and stewed rhubarb, then stir until evenly combined.
- Taste and add honey or maple syrup if you want it sweeter. Sprinkle hemp seeds on top if using.
- Seal the jar and refrigerate overnight (about 8 hours) or until the oats have softened to your liking.
- In the morning, stir and enjoy cold, or let sit a few minutes at room temperature. Keep refrigerated for up to two days.
Notes
Makes one very full jam jar (about 250 ml). Try this with strawberry rhubarb sauce, frozen blueberries, or mashed fresh strawberries for variety. The recipe is easy to scale up—multiply ingredients to make several portions at once.
Best Oats for Rhubarb Overnight Oats
You can use different kinds of oats depending on the texture you prefer. All oats below are whole grains, but the level of processing affects texture, digestion rate and how creamy the final mixture becomes.
Steel Cut or Irish Oats
Steel cut oats are chopped oat kernels. They give a chewier, more substantial texture in overnight oats. Expect some bite and a nuttier mouthfeel.
Large Flake Oats (Old-Fashioned)
Large flake oats are steamed and rolled with minimal processing. They create a creamy consistency while retaining a bit of chew—my preferred choice for overnight oats if you like some texture.
Quick Cooking Oats
Quick oats are smaller and thinner than large flakes and will produce a very creamy result with only a little texture remaining.
Instant Oats
Instant oats are the most processed and become very smooth. They can work in a pinch but usually don’t provide the same staying power or texture as larger flake oats.
Have you tried overnight oats before? What are your favorite flavor combinations? If you make these rhubarb overnight oats, consider sharing a photo on social media and tagging Getty Stewart to show how you enjoyed them.
Cook with the seasons, effortlessly. Getty is a food educator and Professional Home Economist who helps people select, store and serve seasonal ingredients in simple, delicious meals. Explore seasonal tips, recipes and longer guides if you want more ways to enjoy rhubarb and other seasonal produce.