Rhubarb and Custard Overnight Oats
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Prep Time
10 MINS
- KCals 309
- Carbs 40G
1 Serving
Ingredients
For the oat layer
- 37 g porridge oats
- 100 g fat-free natural yoghurt
- 100 g cooked rhubarb
- 1 pinch ground ginger
- 1 tsp granulated sweetener
For the custard layer:
- 80 g light banana custard yoghurt
- 50 g quark
- 1/4 tsp vanilla extract
- 1/2 tsp chia seeds
- 1 tsp granulated sweetener
Instructions
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Mix together the oats, natural yoghurt, rhubarb, ginger, and granulated sweetener.
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Place this mixture into the bottom of a 350ml jar.
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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.
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Pour this mixture on top of the oat mixture, then close the lid and refrigerate overnight.