Rhubarb and strawberries are just meant to go together. This overnight oats recipe was a huge hit in our house. They taste fantastic warm as well as cold the next day after baking. The tartness of the rhubarb is so nicely off-set by the sweet strawberries.

I made this with almond milk, but it also works just as well with a dairy milk for the extra calcium boost.

This can also be made with gluten free oats for those who suffer with coeliac disease.

  • Low fat
  • Cholesterol lowering

Ingredients

  • 200g rhubarb
  • 200g strawberries
  • 75ml water
  • 2 tbsp honey
  • 1/2 tsp vanilla extract
  • 200g oats
  • 250ml milk
  • Drizzle of honey for the topping

Method

Serves 5

  1. Chop the rhubarb & strawberries and simmer in a pan with the water, vanilla and honey. Cook gently for 10 minutes until soft.
  1. Add all ingredients to the pan and mix well.
  1. Place in an ovenproof dish & leave overnight to soak.
  1. In the morning top with strawberries and the drizzle of honey and bake at 200C for 25 minutes