Seedy Strawberry Rhubarb Overnight Oats

Ingredients:

210 grams chopped rhubarb (about 1 ½ cups)
210 grams chopped strawberries (about 1 ½ cups)
2 ¼ cups water
6 tablespoons maple syrup
2 teaspoons vanilla extract
3/4 cup raw cashews, soaked for at least 2 hours; then drain
1/2 teaspoon salt
1 ⅔ cup rolled oats
5 tablespoons chia seeds
5 tablespoons raw sunflower or hemp seeds

Directions:

1. In a medium saucepan, combine the chopped rhubarb, strawberries, 1/4 cup water, maple syrup, and vanilla extract. Place over medium heat. Stir occasionally when mixture begins to boil. Let mixture simmer for 8-10 minutes (until rhubarb is tender).
2. In a high-speed blender, combine the strawberry-rhubarb mixture, drained cashews, remaining 2 cups water, and salt. Blend on high speed until smooth (about 1 minute).
3. Prepare 5 airtight jars. In each jar, combine 1/3 cup rolled oats, 1 tablespoon chia seeds, and 1 tablespoon sunflower/hemp seeds.
4. Take the rhubarb-strawberry-cashew milk and pour about 2/3 cup over each serving of oatmeal. If you have any milk left, simply divide the rest. Stir the contents of each jar and cover with the lids.
5. Refrigerate overnight. Add more strawberries and additional maple syrup in the morning if desired. Refrigerate for up to 1 week.

Yield: 5 servings
Recipe: thefirstmess.com