Strawberry-rhubarb overnight oats with easy compote and crumble toppings
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I recently read Always Too Much and Never Enough by Jasmin Singer. It’s been years since I got through a book as quickly as this one. I just couldn’t put it down. It went with me on the subway to work and back, and in bed with me when I’d settle in for the night.
I already knew Jasmin before I picked up her book—I was aware of her work within the animal rights community and listened to her Our Hen House podcast regularly—but nothing could have prepared me for how honestly she writes about her life, and particularly her struggles with food and body image. She’s so vulnerable with this memoir. It’s like she was somehow able to step outside herself to tell her story. She might be the bravest writer I’ve ever read.
I don’t often get a chance to do much leisure reading, but I must have picked up Jasmin’s book at just the right time. The weather in Toronto has warmed up considerably over the last couple of weeks and I’d do just about anything to be able to spend an entire day snuggled in the soft green cushions of one of our outdoor chairs and just read, while listening to the leaves of the neighbour’s large maple tree sway in the wind above my head. That sounds so blissful, even as I write it.
This summer has been rather hectic—hence the long silence between posts here—as I balance freelance and full-time work and try to find a little time here and there for play.
Because of that, meals these days are simplified and quick: huge green salads, BBQ’d vegetables, easy vegetable stir-fries. This week, though, I decided I needed to step up my breakfast game. Overnight oats are an obvious go-to, and a staple in our house, since it’s easy to prep ahead and grab in the mornings on our way out the door.
I thought I’d try making a version that is fancy and fun. This particular overnight oats recipe starts with a basic oats-and-chia base and then I topped it with a sweet strawberry-rhubarb compote and an oat-and-seed crumble that are both made in minutes on the stovetop. My hubby is a huge fan of the strawberry-and-rhubarb combo, so I won him over instantly with this new breakfast treat. And although it may take a few extra steps beyond a standard oat breakfast, you’ll be rewarded with this glory bowl of summer comfort.
A couple of notes about this recipe:
- You should still be able to find fresh rhubarb near you, but if not, frozen will do just fine.
- If you’d like, you can make each component ahead of time and assemble just before serving.
PrintStrawberry-rhubarb overnight oats with easy compote and crumble toppings
Yield: Serves 2
Ingredients:
For the overnight oats:
- 1 1/4 cup nondairy milk
- 1 cup rolled oats
- 2 tablespoons chia seeds
- 1 tablespoon pure maple syrup
- 1/4 teaspoon ground cinnamon
For the strawberry-rhubarb compote:
- 1 cup chopped strawberries
- 1/2 cup diced rhubarb
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon water
For the crumble topping:
- 1 1/2 teaspoons virgin coconut oil
- 1 teaspoon pure maple syrup
- 2 tablespoons rolled oats
- 1 1/2 tablespoons oat flour
- pinch each cinnamon and salt
- 1 heaping tablespoon mixed seeds (I used hemp, pumpkin and sunflower seeds)
Directions:
- To make the overnight oats, in a bowl combine the nondairy milk, oats, chia seeds, maple syrup and cinnamon. Stir to combine. Cover and refrigerate overnight or up to two days.
- To make the strawberry-rhubarb compote, in a small saucepan combine the strawberries, rhubarb, maple syrup and water. Heat over medium heat and cook, stirring occasionally, until fruit softens and mixture thickens, about 8 to 10 minutes. Use a fork to mash down the fruit as it cooks.
- To make the crumble topping, in a small bowl cream together the coconut oil and maple syrup. Add the oats, oat flour, cinnamon and salt and use a fork to stir and break up into large crumbs. Add the seeds and stir to combine. Heat a small pan over medium heat and add the crumble mixture. Cook, stirring occasionally, until fragrant and lightly browned. Remove from heat.
- To assemble, divide the overnight oats between two bowls. Swirl in the strawberry-rhubarb compote and top with a sprinkling of the crumble topping. Serve immediately.
Crumble topping adapted from Top With Cinnamon.
