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+ servings

Rhubarb and Custard Overnight Oats

  • Prep Time
    10 MINS
  • KCals 273
  • Carbs 28G
  • WW Points:
  • 8 Green
  • 6 Blue
  • 3 Purple
1 Serving


For the oat layer

  • 37 g porridge oats
  • 100 g fat free natural yoghurt
  • 100 g cooked rhubarb
  • pinch ground ginger
  • 1 tsp granulated sweetener

For the custard layer

  • 90g banana and custard fat free yoghurt for a vegetarian version of this you can use 90g/¼ cup of fat free natural yogurt flavoured with vanilla
  • 50 g quark
  • ¼ tsp vanilla extract
  • ½ tsp chia seeds
  • 1 tsp granulated sweetener


  1. Mix together the oats, natural yoghurt, rhubarb, ginger and granulated sweetener.

  2. Place this mixture in the bottom of a Kilner jar (the jar should be able to hold up to 350ml).

  3. In a clean bowl, mix together the banana and custard yoghurt, quark, vanilla extract, chia seeds and granulated sweetener. Beat it well to remove any lumps.

  4. Pour this mixture on top of the oat mixture, close the lid and refrigerate overnight.