Strawberry Rhubarb Vegan Overnight Oats

In a small bowl, mix almond flour, oats and coconut sugar. Add coconut oil and use your hands to mix until you have a crumbly mixture.

Spread the crumbs on a microwave safe plate and microwave for 1 minute. Stir and then microwave an additional 45 seconds. (See note below.) Place the plate into the refrigerator to let the crumbs harden.

In a medium sauce pan, combine strawberries, rhubarb, agave and water on medium heat. Simmer for 6 minutes, and then mash everything together. Cook an additional 9–10 minutes, stirring frequently, until mixture reduces and thickens. Stir a lot so the bottom doesn’t burn. Once reduced, divide the sauce between large cups.

In a medium bowl, stir oats and cinnamon. Stir in almond milk, and then divide oats between the cups. Refrigerate for at least 6 hours to overnight to let the oats absorb the liquid.

In the morning, divide crumbs between the cups, stir everything together and devour!

Note: I have not tested this in the oven, so I can’t advise you on cooking time and temperature for the oven.