Overnight oats with rhubarb & ginger

Name: Overnight oats with rhubarb & ginger
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 clementines, scrubbed, pared zest and juice; 1 ball stem ginger in syrup, finely chopped, plus 4 tbsp syrup; 300 g rhubarb, sliced; 500 ml plain or vanilla kefir drink; 2 small pears, cut into matchsticks or coarsely grated; 160 g porridge oats; Toasted almond flakes, to serve; Greek yogurt, to serve (optional)

A wintry spin on the classic-for-a-reason make-ahead breakfast. The rhubarb will keep for up to 5 days in the fridge, and this recipe can easily be halved or doubled.

2.5 out of 5 stars(2) Rate this recipe

VegetarianHealthyLow in saturated fat2 of your 5 a day5 plant varieties

Serves4
CourseBreakfast
Prepare10 mins
Cook25 mins
Total time35 mins
Plusovernight chilling

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2 clementines, scrubbed, pared zest and juice
1 ball stem ginger in syrup, finely chopped, plus 4 tbsp syrup
300g rhubarb, sliced
500ml plain or vanilla kefir drink
2 small pears, cut into matchsticks or coarsely grated
160g porridge oats
Toasted almond flakes, to serve
Greek yogurt, to serve (optional)

The night before serving, preheat theoven to 200ºC, gas mark 6. Put the pared clementine zest into a small ovenproof dish. Add the juice of 1 clementine, the chopped ginger and syrup, plus the rhubarb. Cover tightly with foil and bake for 15 minutes. Uncover, stir everything gently, then roast for a final 5 minutes; set aside to cool, then chill overnight (or up to 5 days). Meanwhile, in a medium resealable container, mix the kefir, grated pears and oats. Cover with a lid and chill overnight.
In the morning, stir the remaining juice of 1 clementine through the oats, then divide the mixture between 4 bowls. Top with the rhubarb, ginger and syrup (discarding the clementine zest). Serve with the flaked almonds plus some Greek yogurt, if liked.

Typical values per serving when made using specific products in recipe