Strawberry Rhubarb and Butterscotch Oat Jars (Vegan GF)

Thick, creamy and fruity oat jars with one strawberry layer and one butterscotch layer on top of sticky roasted rhubarb. These oat jars are easy and quick to make for a vegan, gluten-free and wholesome breakfast.

Oats are a staple for a lot of us for breakfast, and for good reason! They are so versatile, wholesome and delicious but often people get stuck and always go for the same options or the same cooking methods. These Strawberry Rhubarb and Butterscotch Oat Jars are a little different and combine a few of my favourite springtime ingredients and flavours: rhubarb and strawberries. While it is not the best summer strawberry season, they can be still really tasty this time of year. The two work so well with the sticky sweet butterscotch sauce, although you can also swap this for nut butter if you see below.

These oats are similar to my favourite Chocolate and Peanut Butter Oat Jars in method, texture and simplicity and they hit the spot every time!

• Soak the oats in boiling water
• Add to a blender with a few extra ingredients
• Blend until creamy
• Serve straight away layered together

In only a few steps, you have a cross between creamy thick porridge and hearty wholesome overnight oats in only 10 minutes. The roasted rhubarb takes a little longer only 20 minutes but it is really worth it. I make this rhubarb all the time as you only need a few ingredients for it:

• Rhubarb: there is some lovely pink rhubarb at the moment which tastes amazing.
• Lemon juice: to add some liquid and add some zest.
• Coconut sugar: rhubarb can be a little tart so this balances out the flavours out.

While the rhubarb roasts, soak the oats for to assemble the Strawberry Rhubarb and Butterscotch Oat Jars. Both recipes are use the same base ingredients, simply change the “flavour” elements:

• Oats: make sure they are gluten-free where needed.
• Boiling water: this makes the oats really soft and creamy.
• Banana: this adds to the creaminess and adds extra fruit and fibre.
• Chia seeds: these add a healthy dose of omegas, fats and they also bind the mix, making it really creamy. You could also use flaxseeds here.
• Yoghurt: use flavoured yoghurt to change around the flavours. I like to use the thick coconut yoghurt for the simplest ingredients and best flavour but use your favourite.

Blend all of the ingredients until really thick and creamy, adding fresh strawberries to the strawberry layer and butterscotch sauce to the second layer. I use the delicious Coconut Butter Scotch Sauce from Natures Charm, which I highly reccommend but if you don’t have butterscotch sauce, how about:

• Peanut butter (the same amount): to make a classic PB&J combination.
• Coconut (1 tbsp of coconut cream/desiccated/flaked coconut): for a strawberries and cream jar.
• Chocolate (1 tbsp cacao powder): for a delicious strawberries and chocolate breakfast.
• Tahini or another nut butter (the same amount): for a lovely strawberry nutty combo.
• Salted caramel (the same amount): shop-bought or homemade for strawberry caramel oat jars.

And the list goes on, but whatever you choose, it will be delicious. Make up both layers and then serve them with the sticky roasted rhubarb, some extra fruits, yoghurt and sauce/chocolate. If you want to be prepared, you can make these the night before and layer them up just before serving, and they even taste good for dessert.

They are so creamy and delicious; you have to remind yourself that they’re just porridge oats with some fruits and yoghurt. Play around with the flavours and toppings to make these Strawberry Rhubarb and Butterscotch Oat Jars a delight every morning.

If you are looking for more delicious breakfast ideas, how about my:

• Apple and Vanilla Quick Soak Overnight Oats
• Triple Chocolate Brownie Baked Oats
• Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats
• Chunky Monkey Pancakes
• Caramel Apple Pancakes

Strawberry Rhubarb and Butterscotch Oat Jars (Vegan GF)

• Servings: 2
• Time: 10 minutes + 20 minutes for the rhubarb plus cooling
• Difficulty: easy
• Print

Thick, creamy and fruity oat jars with one strawberry layer and one butterscotch layer on top of sticky roasted rhubarb. These oat jars are easy and quick to make for a vegan, gluten-free and wholesome breakfast.

Ingredients

Rhubarb:
• 200g rhubarb, trimmed
• 1 tbsp lemon juice
• 1 tbsp coconut sugar
Strawberry Layer:
• 50g oats
• 100ml boiling water
• 1/2 banana
• 80g strawberries
• 1 tbsp chia seeds
• 2 tbsp strawberry yoghurt
Butterscotch Layer:
• 50g oats
• 100ml boiling water
• 1/2 banana
• 2 tbsp butterscotch or peanut butter
• 1 tbsp chia seeds
• 2 tbsp plain yoghurt
• To serve: extra butterscotch sauce or peanut butter, yoghurt, strawberries, pomegranate

Directions

1. For the rhubarb, preheat the oven to 160Fan/180*C and slice the rhubarb into 2-cm pieces. Add to an oven-proof dish with the lemon juice and coconut sugar and toss well. Roast for 20 minutes or until soft. Allow to cool.
2. For the strawberry oats: cover the oats in boiling water for 5 minutes. Then add to a blender with the rest of the ingredients and blend until smooth, adding a splash of plant-based milk if needed.
3. For the butterscotch oats: cover the oats in boiling water for 5 minutes. Then add to a blender with the rest of the ingredients and blend until smooth, adding a splash of plant-based milk if needed.
4. Serve the oats layered with the rhubarb and topped with extra butterscotch sauce or peanut butter, more yoghurt, strawberries and some fresh pomegranate. Eat straight away or these will keep in the fridge for 2-3 days in a sealed container.

I look forward to hearing what you think of these Strawberry Rhubarb and Butterscotch Oat Jars so please let me know in the comments below. tag me in your oats, too, as I love seeing them. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With oat jar love x