Overnight Oats with Rhubarb

Servings 1


  • cup milk almond, cashew, coconut, or whole milk
  • cup plain Greek yogurt
  • cup old-fashioned oats
  • 1 teaspoon chia seeds optional
  • ½ teaspoon vanilla extract
  • Pinch ground cinnamon or to taste
  • Rhubarb pulp for serving (see margarita recipe)


  • In a bowl, add milk and yogurt and whisk to combine. Add oats, chia seeds (if using), vanilla, and cinnamon. Stir to combine. Cover and refrigerate for at least 4 hours, or overnight.
  • When ready to serve, give mixture a stir. Transfer to a serving glass or bowl, top with a spoonful or two of rhubarb pulp, and serve.


Cook’s Note:
You can make a larger batch of this at once (2 to 3 servings), portion it out individually, and use within 3 days.