Rhubarb and Custard Overnight Oats

Ingredients

• 1 ¾ cup Koko Original Milk

• 2 tablespoons agave syrup

• 1 teaspoon vanilla extract

• 1 cup rolled oats

• 1 ½ tablespoon chia seeds

• 3 cups chopped rhubarb

• 1/3 cup water

• 1/3 cup sugar

Method

1. Mix the milk with the syrup and vanilla extract. Put the oats and chia seeds in a storage container and pour the milk over them. Stir everything well and place in the fridge overnight.

2. Place the rhubarb, water, and sugar in a saucepan. Bring it to a boil and stir. Reduce the heat to a simmer and simmer, uncovered, for 15-20 minutes.

3. To serve, scoop the overnight oats into two jars and add a layer of stewed rhubarb to each.