Overnight Strawberry Rhubarb Bowls
Overnight Strawberry Rhubarb Bowls - Guaranteed to fill you up. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Beta-glucans make oatmeal so interesting: The soluble dietary fibers are broken down by intestinal bacteria to acetate, butyrate, and propionate. These short-chain fatty acids flatter our bellies by curbing inflammation and serving as fuel for mucosal cells. Unsaturated fatty acids from almonds can help lower the unfavorable LDL cholesterol in the blood and at the same time increase the good HDL cholesterol. This keeps the vessels elastic and can thus protect against cardiovascular disease.
If you've acquired a taste for proats (overnight bowls), why not try other variations with different types of fruit?
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 38.2 μg | (64 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 24.1 μg | (54 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 909 mg | (23 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 3 ½ ozs Rhubarb
- 1 Tbsp Raw cane sugar
- 2 generous pinches Vanilla powder (or 1 tsp vanilla extract)
- 3 ozs steel cut Oats
- 6 ozs lowfat Buttermilk
- ½ organic lemon
- 9 ozs low fat Cottage cheese
- 9 ozs Strawberries
- 1 Tbsp Almond butter
- 1 Tbsp slivered almonds
Kitchen utensils
Preparation steps
Clean, wash and cut the rhubarb into small pieces. Put rhubarb with sugar, vanilla powder and 5 tablespoons of water in a small saucepan, bring to the boil and cook over low heat for about 5 minutes until al dente. Then remove from heat and refrigerate.
Put the oatmeal in a bowl with the buttermilk. Wash lemon half hot, rub dry, grate some zest and squeeze juice. Mix lemon zest and juice with oatmeal-buttermilk mix.
Divide the oatmeal mixture between 2 small bowls or screw-top jars. Add cottage cheese on top of each and cover and refrigerate overnight.
The next morning, clean, wash and slice strawberries.
Remove from refrigerator and stir gently. Divide rhubarb, strawberries, and almond butter among glasses or bowls. Sprinkle with almonds.
