Some people like this with granola or more strawberries and extra maple syrup, but I enjoy it just like this for a hearty, rib-sticking start to my morning.

It makes five jars of 1 cup servings. Sometimes I eat just a half.

It is not too sweet, and has a pleasant texture. Plus, it is all ready to go, right out of the fridge, and I feel like I’m doing something good for myself.

Gratitude goes out to Laura Wright for this recipe.

Vegan Strawberry Rhubarb Overnight Oats Recipe

1 cup chopped rhubarb
2 cups chopped strawberries
2 ¼ cups water, divided
6 tablespoons maple syrup
2 teaspoons vanilla extract
¾ cup raw cashews, soaked for at least 2 hours and drained
½ teaspoon salt
1 ⅔ cups rolled oats
5 tablespoons chia seeds
5 tablespoons hemp seeds

In a medium skillet, combine the chopped rhubarb, strawberries, ¼ cup water, maple syrup, and vanilla extract. Place it on the heat over medium. Once the mixture starts simmering, stir it up a bit here and there. Let the mixture simmer for 8-10 minutes or until quite sauce and rhubarb is soft.

In an upright, high speed blender combine the strawberry rhubarb mixture, drained cashews, remaining 2 cups water, and salt. Blend on high until completely smooth, about 1 minute.

Set out 5 seal-able jars. In each jar, combine ⅓ cup rolled oats, 1 tablespoon chia seeds, and 1 tablespoon hemp seeds.

Take the rhubarb strawberry cashew milk and pour roughly ⅔ cup over each portion of oats. If you have leftover, just divide it amongst the jars. Stir up each jar to combine and then place the lids on top.

Let the oats set up in the refrigerator overnight.

Oats will keep in the fridge for up to 1 week.