Strawberry Rhubarb Pie Overnight Oats
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May 31, 2018Spring has officially sprung with these Strawberry Rhubarb Pie Overnight Oats. A delicious make ahead breakfast (or snack) you can enjoy all spring and summer long!
One of my favorite warm weather breakfast’s is overnight oats because it’s cold and doesn’t require any heat to cook! And one of my favorite flavors combos to enjoy in spring and summer is strawberry rhubarb, the sweet and sour combo is addicting! Then put the two together and you have one of my favorite make-ahead breakfasts these Strawberry Rhubarb Pie Overnight Oats.
For this recipe I am combining a couple of my past recipes including Strawberry Rhubarb Sauce and Maple Cinnamon Granola with my go-to overnight oat base ( oats, yogurt, milk, chia seeds). This breakfast is equal parts easy, delicious and satisfying. 
It is also kid-friendly! As my son like to call it “cold oatmeal”. He loves to eat it but also is a big help in making it. Usually once a week I will make a big batch of my go-to overnight oats to eat for breakfast in the morning during the week. The little guy helps by pouring the milk, yogurt, oats and chia seeds into a bowl and then mixes them up with a spoon. The great thing about the recipe is the proportions don’t need to be perfect so if a little gets spilled outside the bowl (which typically happens with a toddler!) it’s ok!
- OVERNIGHT OATS
- ½ cup rolled oats
- ½ cup Greek or Icelandic Style Vanilla Yogurt
- ½ cup milk
- 1 tablespoon chia seeds
- 2-3 tablespoons STRAWBERRY RHUBARB SAUCE (recipe link below)
- 2 tablespoons MAPLE CINNAMON GRANOLA (recipe link below)
- 1 teaspoon roasted pepitas (pumpkin seeds)
- In a medium size bowl add oats, yogurt, milk and chia seeds. Mix to combine. Let sit in fridge overnight.
- When ready to eat top with the strawberry rhubarb sauce, maple cinnamon granola and roasted pepitas.
Strawberry Rhubarb Sauce Recipe
