A High-Fiber Breakfast for Easy Meal Prep

As summer starts winding down and routines begin to return, having a few easy breakfasts you can prep ahead can make healthy eating so much easier.

This Strawberry Rhubarb Chia Oatmeal is a simple combination of creamy rolled oats and a naturally sweet strawberry-rhubarb chia topping. It's packed with fiber and made with just a handful of wholesome ingredients, making it a delicious option for busy mornings, back-to-school breakfasts, or meal prep.

And don't feel like you have to stick with strawberries and rhubarb. Once you have the basic idea down, you can use the same chia fruit topping with whatever fruit you have on hand.

Why You'll Love This Breakfast

6 grams of fiber per serving
Easy to meal prep
Made with simple, whole-food ingredients
Naturally sweetened with fruit and maple syrup
Easy to customize
Can be made gluten-free with certified gluten-free oats
Can easily be adapted into overnight oats

Make It Your Own

This is one of those recipes where you really don't need to follow the recipe exactly every time. Think of the oatmeal as your base and the fruit-and-chia mixture as your seasonal topping.

Change Up the Fruit

Try making the chia topping with:

Blueberries
Raspberries
Blackberries
Peaches
Cherries
Apples
Pears
Mixed berries
Strawberries and blueberries

You can also combine fruits. Strawberry-blueberry or raspberry-peach would both be delicious.

Add Some Crunch

Top your oatmeal with:

Walnuts
Pecans
Pistachios
Almonds
Coconut flakes
Hemp hearts
Ground flaxseed
Pumpkin seeds
Chia seeds

Increase the Protein

If you'd like to make this a more protein-forward breakfast, stir collagen peptides or your favorite protein powder into the oatmeal after cooking.

You could also serve it with Greek yogurt or add a spoonful of nut butter.

Increase the Healthy Fats & Omega-3s

Chia seeds already contribute plant-based omega-3 fatty acids, but you can increase them further with ground flaxseed, hemp hearts, walnuts, or your favorite nut or seed butter.

Strawberry Rhubarb Chia Oatmeal

Servings: 2

Ingredients

For the Oatmeal

1 cup water
1/2 cup rolled oats
1/3 cup water, reserved for the fruit topping

If you need this recipe to be gluten-free, be sure to use certified gluten-free oats.

For the Strawberry Rhubarb Chia Topping

1 cup frozen strawberries, sliced
1/2 cup rhubarb, sliced
1/3 cup pure maple syrup
2 tbsp chia seeds

Directions

In a small saucepan, bring 3/4 cup of the water to a boil. Add the oats, reduce to a steady simmer, and cook, stirring occasionally, for about 5 minutes or until the oats are tender and most of the water has been absorbed.
Meanwhile, add the strawberries, rhubarb, remaining 1/3 cup water, and maple syrup to a separate saucepan. Place over medium heat and bring to a boil.
Once boiling, reduce the heat and simmer for 5–7 minutes, or until the strawberries and rhubarb have softened.
Stir in the chia seeds and allow the mixture to rest for several minutes, giving the chia seeds time to absorb some of the liquid and thicken the topping.
Divide the oatmeal evenly between two bowls or meal prep containers.
Spoon half of the strawberry-rhubarb chia topping over each serving and enjoy.

Nutrition Per Serving

Calories: 279
Protein: 4g
Carbohydrates: 63g
Fiber: 6g
Fat: 3g

Turn It Into Overnight Oats

Don't feel like cooking breakfast in the morning? Turn this recipe into overnight oats.

Simply combine the rolled oats with your preferred milk or milk alternative and refrigerate overnight. Prepare the strawberry-rhubarb chia topping separately and spoon it over the oats in the morning.

For meal prep, divide the oats and topping into two containers so breakfast is ready to grab and go.

You can also make four smaller portions if you prefer a lighter breakfast or want to pair your oats with another source of protein.

Meal Prep Tips

This is an easy recipe to prepare ahead, but I actually like keeping the oatmeal and fruit topping separate until you're ready to eat. That gives you a little more flexibility with how much topping you want on each serving and keeps the texture fresh.

Storage: Refrigerate in an airtight container for up to 2 days.

For a busy morning, simply grab a container, add your favorite toppings, and go.

Coach's Notes

When you're getting back into a routine, I don't think healthy eating needs to become another complicated project on your list.

Sometimes it's as simple as having one breakfast you know you can make ahead and rely on.

Start with this recipe, then experiment. Change the fruit. Add nuts or seeds. Increase the protein. Turn it into overnight oats. Make it work for your schedule and your nutritional needs.

The goal isn't to eat the exact same breakfast every morning. It's to create a few easy options that make nourishing yourself feel a little easier when life gets busy.

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