Vegan Rhubarb and Custard Overnight Oats
I've turned breakfast into dessert with my recipe for Vegan Rhubarb and Custard Overnight Oats.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Breakfast
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: custard, flaked almonds, oat milk, oats, rhubarb
Servings: 1 person
Calories: 440.84kcal
- 50 grams oats
- 1 tsp chia seeds
- 150 ml oat milk or other milk of your choosing
- 1 pinch salt
- 4 tbsp vegan custard
- 100 g poached rhubarb
- 1 tbsp flaked almonds
The night before, place the oats, , chia seeds, 100ml of oat milk and the salt in a bowl.
Cover and leave the oats and chia seeds to soak up the milk.
In the morning, loosen the oats with the remaining milk until you have your desired consistency.
Layer half of the oats into a jar, top with 2 tbsp of custard and half the rhubarb. Repeat with the rest of the oats, custard and rhubarb.
Top with the flaked almonds and enjoy!
Calories: 440.84kcal | Carbohydrates: 67.65g | Protein: 15.11g | Fat: 13.56g | Saturated Fat: 2.31g | Polyunsaturated Fat: 3.59g | Monounsaturated Fat: 4.88g | Trans Fat: 0.01g | Cholesterol: 30.16mg | Sodium: 168.04mg | Potassium: 753.22mg | Fiber: 10.7g | Sugar: 16.71g | Vitamin A: 523.91IU | Vitamin C: 8.12mg | Calcium: 464.57mg | Iron: 4.35mg