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+ servings

Vanilla Chia Overnight Oats with Easy Stewed Rhubarb

Author - Gena Hamshaw
Prep Time: 8 hours
Cook Time: 20 minutes
Total Time: 8 hours 20 minutes
Yields: 2 servings


For the vanilla chia overnight oats:

  • 1 3/4 cup non-dairy milk of choice almond, soy, rice, hemp, etc.
  • 2 pitted medjool dates or 2 tablepsoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1 1/2 tablespoons chia seeds

For the stewed rhubarb:

  • 3 cups chopped rhubarb
  • 1/3 cup water
  • 1/3 cup sugar you can use organic cane sugar, brown sugar, coconut sugar, demerara sugar, or sucanat


  • To make the overnight oats, blend or whisk the non-dairy milk with the dates or syrup (use a blender if you're using dates for sweetness) and the vanilla extract. Transfer the oats and chia seeds to a glasslock or other airtight storage container and pour the milk over them. Stir everything well. Cover and place in the fridge overnight. In the morning, add an extra splash of almond milk if the mixture is very thick.
  • To prepare the stewed rhubarb, place the rhubarb, water, and sugar in a small saucepan. Brig it to a boil as you stir, to dissolve the sugar. Reduce the heat to a simmer and simmer, uncovered, for 15-20 minutes, or until it has thickened to resemble a loose/runny jam. Taste and add an extra pinch of sugar if it's a little too tart for you.
  • To serve, scoop the overnight oats into two bowls and top each with some spoonfuls of the stewed rhubarb. Leftover stewed rhubarb will keep for a week in an airtight container in the fridge, and it can be used on toast or stirred into traditional hot breakfast cereal.