National Breakfast Week: Rhubarb & Strawberry Overnight Oats

This jar of goodness is the perfect breakfast for those of you who love to sleep till the very last second before hauling ass to work. More often than not, this is me. I'm a lazy morning person when I have a deadline. Maybe it's my inner childishness rebelling against me actually being on time for work, it's a bloody good job I work with my best friend. Overnight oats is the solution to leaving home on an empty stomach because all of the heavy lifting is done the night before, in fact this recipe should be enough to keep you going for a few days. Even better, right?!

If you can't be bothered to make the compote from scratch you could always use a good quality jam, or even Nutella if you're that way inclined.

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! (First posted to the Pet Lamb Girls blog)