Strawberry Rhubarb Chia Overnight Oat Parfaits

Strawberry Rhubarb Chia Overnight Oat Parfaits in jars with spoons

Back when we lived in Austin, rhubarb season existed to me only via Instagram. Rhubarb didn’t grow where we lived, and I didn’t quite understand why there was a sudden explosion of rhubarb recipes all over the internet every spring… until now. After the longest winter ever, our farmers markets are open again(!) and the first types of produce to appear have been asparagus, rhubarb, and… cheese. Yes – I think cheese is considered a vegetable here in the midwest.

So far, I’ve only used rhubarb to make crisps, crumbles, and this strawberry rhubarb chia jam that has been delicious dolloped on breakfast foods like almond butter toast and these overnight oat parfaits. Other than that, I’m a total rhubarb newbie. If you have a unique rhubarb idea (maybe even a savory recipe idea?) please tell me about it!

Strawberry Rhubarb Chia Overnight Oat Parfaits

But first, this chia jam. It’s based on the yummy blueberry chia jam that I made at the end of last summer. At first, I thought the rhubarb might be too tart or too firm to jam up in the same way, but it’s perfectly tangy and deliciously sweet and thick.

Strawberry Rhubarb Chia Overnight Oat Parfaits

I’m back on an oat kick, so… overnight oat parfaits! All of these components can be made ahead and quickly assembled in the morning. I like to top mine with a little granola for crunch and a drizzle of maple syrup.

When we took these photos, I also happened to have coconut cream in the fridge (leftover from this tart recipe) which was a fun and fancy addition to these parfaits.

Strawberry Rhubarb Chia Overnight Oat Parfaits

5.0 from 1 reviews
Strawberry Rhubarb Chia Overnight Oat Parfaits
 
Author:
Serves: serves 2 or more
Ingredients
Overnight Oats (this makes 2 servings)
  • 1 cup whole rolled oats
  • 1 cup almond milk
  • Pinch of salt
  • Drizzle of maple syrup, optional for sweeter oats
Strawberry Rhubarb Chia Jam (makes almost 2 cups)
  • 2 cups chopped strawberries
  • 1 cup chopped rhubarb (about 1 stalk, ends trimmed)
  • ½ teaspoon lemon juice
  • Pinch of salt
  • 1 ½ to 2 tablespoons maple syrup
  • 2 tablespoons chia seeds
For serving (optional)
Instructions
  1. Make the jam. In a small saucepan over medium heat, simmer the strawberries, rhubarb, lemon juice, and salt for 10 minutes, stirring often so that the fruit doesn't burn to the bottom of the pot. Remove from the heat and stir in the maple syrup and chia seeds. Let cool to room temperature, 20 to 30 minutes (the rhubarb will continue to soften). Transfer to a jar and chill for at least an hour.
  2. Make the oats. Divide the oats into 2 glass jars, pour in the almond milk, a pinch of salt, and maple syrup, if desired. Stir, cover, and chill overnight.
  3. In the morning, assemble oat jars with a generous scoop of the chia jam.
  4. If desired, serve with granola, (the crunch is a nice contrast to the soft oats), maple syrup for extra sweetness, and coconut cream if you’re feeling like a decadent breakfast.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

13 comments

  1. Gaby Dalkin on said:

    These overnight oat parfaits are picture perfect!

  2. Brittany Audra @ Audra's Appetite on said:

    Yum it’s like a strawberry rhubarb crisp for breakfast!! Seriously cannot wait to make these and wake up to a delicious breakfast! 🙂

  3. Natalie from lilcookie.com on said:

    Looks absolutely delicious and perfect for weekend brunch! YUM!

  4. Susan on said:

    YUM!!! I love rhubarb, and wish my husband did. When I was a small child in New Jersey, we had a rhubarb plant right outside our back door. I have wonderful memories of rhubarb pie (plain, no strawberries), with a lattice top crust. As a big fan of voernight oats, I’m sure I will make these (and probably be adding a few chia seeds to the oats, too, because I like the oats better with chia than without). My husband WILL eat these – I’ll just have him add more maple syrup to make sure it’s sweet enough for him.

  5. Melinda Christopherson on said:

    I make a rhubarb simple syrup for use in cocktails – yummy!

  6. Amber on said:

    Noooooo I live in Austin! Is there no rhubarb??? BOOOOO. HAHA, when I lived in San Diego I had never had it but my roommate made me a rhubarb pie and it was delicious.

    • oh, ha ha, it might be at Whole Foods or Central Market, it’s definitely probably not at the farmers market 🙂

  7. Aurora on said:

    I just want to say that I just found your blog and I am in love! Everything about the blog is exactly what I have been looking for. The recipes are perfectly up my alley, the style of the blog is beautiful, everything is just amazing! I’m so glad I came across your blog!

    • Hi Aurora, welcome! I hope you enjoy the recipes – thank you for your kind words!:)

  8. Marie on said:

    This looks great! Unfortunately Whole Foods or Trader Joes aren’t selling Rhubard right now. Any other ideas with the strawberry?

    • Rhubarb season is really short, but you can sub with extra strawberries, raspberries (although raspberries will be a bit more seed-ey). It’ll be delicious either way! You’ll just need to cook it less since those fruits are more delicate: 3-5 minutes instead of 10 minutes.

      I also make this jam with blueberries: https://www.loveandlemons.com/overnight-oats-blueberry-chia-jam/

      Hope that helps!

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