Breakfast Club: Rhubarb and Strawberry Overnight Oats

Overnight oats seem to have exploded online recently.  With the new trend of eating clean and healthy it really is the perfect breakfast for all of those super fit gym bunnies with abs bursting out of their slinky vests.  To be clear, we are not those girls! We are girls who see something new and want to eat it regardless of fat content, it just so happens that these are good for us.  Hurrah!

For you busy bees who like to spend as much time in bed before dashing off to work, this breakfast is for you.  Prepared in advance and left in the fridge over night you can just grab and go, prepare a weeks worth if you're really into it.

Rhubarb and Strawberry Overnight Oats

For the Oats:

125ml Hazelnut Milk (or any milk you want, I just like hazelnut)

100g Rolled Oats

1tbsp Flax-seed

2tbsp dessicated coconut

1tsp Cinnamon

1/2tsp Ground Ginger

100ml Greek Yogurt

For the sauce:

250g fresh or frozen rhubarb

150g fresh or frozen strawberries

Splash of water

1/2tsp vanilla extract

2-4tbsp sugar - to taste

For the Oats:

Simply put everything into a large bowl and stir together.  Pop in the fridge over night or decant into jars (mixture is easily doubled or tripled) with the sauce for grab and go ease.

For the sauce:

Put everything in a sauce pan and bring to the boil.  Turn the heat down and simmer until you have a delicious thick, jammy sauce.  Around 30 minutes.  Leave to cool and use in you oats, spread it on toast or slap into some rice pudding. Yum!