Prep time: 
Cook time: 
Total time: 
Serves: 2
  • Creamy overnight oats
  • ½ cup gluten-free rolled oats
  • 1 cup plant-based yogurt
  • ¾ cup full fat coconut cream
  • 1,5 tbsp chia seeds
  • 3 tsp coconut sugar (or to taste)
  • pinch of salt
  • Strawberry-rhubarb compote
  • ~1 cup chopped rhubarb
  • ~1 cup strawberries
  • 2 tbsp coconut sugar (or to taste)
  • water
  • Toppings
  • Strawberries
  • Coconut cream or other plant-based cream
  • Coconut sugar (to sprinkle on top)
  1. Whisk together overnight oats ingredients and store in a jar or a bowl in the fridge overnight (or at least for 1 hour)
  2. Add chopped rhubarb & strawberries, coconut sugar and about 2 tbsp water to a pan.
  3. Cook over medium heat for about 15 minutes (or until the fruits are soft) and add water if the fruits seem too dry.
  4. Taste and add more sweetener if needed.
  5. When the overnight oats are ready (creamy texture), swirl some compote in, add more on top + coconut cream for extra creaminess and strawberries.
  6. Sprinkle coconut sugar on top and enjoy!
Recipe by My Berry Forest at