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.