These easy, gluten-free Strawberry-Rhubarb Vegan Overnight Oats taste like waking up to a healthy slice of pie for breakfast!
It’s finally rhubarb season—can you tell I’m excited?! If you’re as obsessed with that sweet-tart flavor as I am, you’re going to love these strawberry rhubarb vegan overnight oats. They’re the perfect make-ahead treat that tastes like dessert but is packed with wholesome ingredients you can feel good about eating.
Fresh strawberries and rhubarb create a naturally fruity, slightly tangy flavor that pairs perfectly with hearty oats. Plus, the overnight soak means you get a creamy, dreamy texture without any cooking required. These oats are completely plant-based, gluten-free, and easy to customize with your favorite toppings—think extra fruit, coconut flakes, granola, or even a drizzle of nut butter.
The beauty of overnight oats is how simple they are to prep in advance. Whip up a few jars at the start of the week, and you’ll have a grab-and-go breakfast, snack, or even healthy dessert ready whenever you need it. Let’s dive into the recipe so you can get your first taste of this sweet, summery goodness!
Are Strawberry Rhubarb Vegan Overnight Oats Healthy?
Yes, this recipe is generally healthy, and you can always customize it further to meet your own dietary needs. First of all, we love old-fashioned oats because they are rich in fiber and a good source of protein. If you’re following a gluten-free diet, there are a lot of gluten-free old-fashioned oats out there. This recipe is also vegan. Lastly, the strawberries provide vitamin C and potassium, while rhubarb offers vitamin K, calcium, and fiber.
Why You Will Love This Recipe
These strawberry rhubarb overnight oats are all about layers—literally and flavor-wise. You get a trifecta of textures and tastes that come together in every single bite: a tangy-sweet strawberry rhubarb compote, hearty cinnamon-spiced oats with just the right amount of chew, and an almond flour crumble that adds a crisp, cookie-like finish. It’s basically like digging into a healthy fruit crisp… for breakfast.
Here’s what’s going to happen when you take your first bite: you’re going to plunge your spoon straight to the bottom of the jar, swirling and twirling the layers together so you get a little bit of everything. The creamy oats, the juicy fruit, the crunchy topping—it’s a texture sensation you won’t be able to stop thinking about.
Bonus? These overnight oats are not only delicious but meal-prep friendly, easy to grab and go, and packed with nourishing ingredients to fuel your morning. Dessert-for-breakfast energy, but make it wholesome.
Can I Prep This Ahead?
Absolutely! I love this recipe because it’s so easy to prep in advance. Just make sure to store your overnight oats in airtight containers in the fridge, where they will stay fresh for up to 5 days.
Serving Suggestions
I love these oats with a dollop of Greek yogurt and a spoonful of Healthy Strawberry Chia Jam. Overnight oats are so convenient and yummy, you may want to try these decadent Black Forest Cake Overnight Oats, nutty Vegan Pecan Pie Overnight Oats, Healthy Piña Colada Overnight Oats, or Coffee Overnight Oats with Greek Yogurt. With so many delicious variations to explore, you’ll never run out of tasty options!
Ingredients
For The Crumbs:
- 1 tablespoon almond flour
- 1 tablespoon old-fashioned rolled oats (gluten-free, if needed)
- 1/2 tablespoon coconut sugar
- 1 teaspoon coconut oil softened to room temperature (the consistency of softened butter)
For The Sauce:
- 1 cup strawberries roughly chopped (130g)
- 1/2 cup rhubarb sliced (65g)
- 1 tablespoon agave
- 1 tablespoon water
For The Oats:
- 2/3 cup old-fashioned rolled oats (gluten-free, if needed)
- 1 teaspoon ground cinnamon
- 2/3 cup unsweetened vanilla almond milk
Instructions
- Make the crumbs: In a small bowl, combine the almond flour, oats, and coconut sugar. Add the coconut oil and use your hands to mix until you have a crumbly mixture.
- Spread the crumbs on a microwave-safe plate and microwave for 1 minute. Stir, then microwave an additional 45 seconds. Place the plate in the refrigerator to let the crumbs harden.
- Make the sauce: In a medium saucepan, combine the strawberries, rhubarb, agave, and water over medium heat. Simmer for 6 minutes, then mash everything together. Cook for an additional 9-10 minutes, stirring frequently, until the mixture reduces and thickens. Stir frequently so the bottom doesn't burn.
- Once reduced, divide the sauce over 2 large cups.
- Make the oats: In a medium bowl, stir together the oats and cinnamon. Stir in the almond milk, then divide the oats between the 2 cups.
- Refrigerate for at least 6 hours to overnight to let the oats absorb the liquid.
- In the morning, divide the crumbs between the cups, stir everything together, and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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