Vegan Apple & Rhubarb Overnight Oats

Another make-ahead vegan breakfast option. This one requires minimal effort, needing only ten minutes of cooking and can be made and stored for 3-4 days if required.

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5 from 1 vote

Vegan Apple & Rhubarb Overnight Oats

a make-ahead breakfast recipe. This one incorporates stewed rhubarb and apples for sweetness which is offset with cinnamon and nutmeg.
Prep Time10 mins
Cook Time10 mins
Resting time4 hrs
Total Time4 hrs 20 mins
Course: Breakfast
Cuisine: American
Keyword: oats, rhubarb, vegan
Servings: 2


  • 1 granny smith apple
  • 2 stalks rhubarb trimmed
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2/3 cup vegan natural yogurt
  • 1 1/3 cups unsweetened almond milk
  • 1 cup rolled oats
  • 2 tablespoons chia seeds
  • 1 teaspoon vanilla extract
  • 5 tablespoons agave or maple syrup
  • additional toppings of your choice


  • Core, peel and dice the apple and finely chop the rhubarb.
  • Place the apple and rhubarb into a medium saucepan with 2 tablespoons water, 3 tablespoons of the maple syrup and the lemon juice. Bring to a boil then simmer for 10 minutes. Remove from the heat, cover and refrigerate.
  • Combine remaining ingredients including the rest of the maple syrup in a bowl and whisk to combine. Rest in the fridge for a minimum of 4 hours.
  • To construct, layer the oat mixture over the stewed apple and rhubarb and add additional toppings of your choice

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