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09
May
May
overnight oats with strawberry rhubarb compote
If you are a fan of oatmeal for breakfast, this is an easy meal prep to ensure your oats are properly sprouted and everything is ready to go in the morning. Soaking your grains overnight helps to improve digestibility as some of the anti-nutrients are eliminated from the plant. Adding an acid like lemon juice to your prepared oats will help neutralize these compounds. I like to make a few of these at a time in Mason jars and keep them in the fridge for up to a week. Here’s how:
Ingredients:
*This makes one serving so be sure to multiply if you’re meal prepping for a number of days.
2/3 C organic rolled oats
1 C milk of choice or water
½ tsp lemon juice (helps neutralize the phytic acid)
1 TBS chia seeds
Pinch of sea salt
Cinnamon
Instructions:
Combine all ingredients in a Mason jar and place in the fridge overnight. In the morning, serve with fresh fruit or make a quick fruit compote, (see below).
Strawberry Rhubarb Fruit Compote
Both of these ingredients are the epitome of springtime. When I see fresh rhubarb in the store, I know summer is just around the corner. It is also one of my favorite flavors, (I love a good rhubarb custard pie)! I love the tangy flavor that pairs so perfectly with sweeter fruit like strawberries. Rhubarb is also an excellent digestive aid, and is actually a significant source of vitamin K1. A fruit compote is a quick way to utilize this amazing plant and add it into your springtime routine.
Ingredients:
*This is enough for multiple (I’d say 4-5) servings
2-3 stalks of fresh rhubarb, chopped
1 basket fresh strawberries, quartered
1 TBS sweetener of choice
Instructions:
Add chopped rhubarb and strawberries to a medium saucepan and cook on low stirring frequently until the fruit has cooked down and rhubarb is soft. You can add a few tablespoons of water if the fruit seems dry. Add in a sweetener of choice if desired, (rhubarb is naturally very sour) and spoon on top of your overnight oats.
