Hello, Sareena here! I love the creativity that being a food blogger and a food photographer gives me. My health has been my priority as I have been sick for many years. I was recently diagnosed with Celiac Disease. Through trial and error, I realized that a plant based & gluten free diet are key for me to reduce my pain levels. Because of this, I had to rethink my whole diet. I now realize that I love creating plant-based recipes and am now pursuing my passion for this full time. I live in a city in the middle of British Columbia where there are very few plant-based places to eat, so creating my own plant based & gluten free recipes are essential for me!

Partnering with Yoso and creating recipes with their amazing products is something I enjoy doing! I love that Yoso is a Canadian company, and that they make a variety of healthy dairy free products. Even though my family does not follow a plant-based lifestyle, they love the flavors of Yoso products.

Strawberry Rhubarb Overnight Oats

Course Breakfast

Cuisine Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Refrigeration Time 4 hours
Total Time 4 hours 25 minutes
Servings 2 Cups


1 Cup Fresh Rhubarb (chopped)
1 Cup Fresh Strawberries (chopped)
1/4 Cup Organic Coconut Sugar
1 tsp Vanilla
1 Cup Yoso Unsweetened Coconut Yogurt
2+ Tbsp Plant Based Milk
1 Cup Rolled Oats


In a saucepan combine the rhubarb, strawberries, sugar, and vanilla. Simmer over medium heat for 15 minutes, or until very tender.
Puree in a blender and add the yogurt & milk.
In a jar, combine the puree and the oats; shake until completely mixed up. Let it sit for a minimum of 2 hours, or overnight.

Connect with Sareena at sareenasfood.com


This post is part of our series, How do you Enjoy Yoso? We asked friends in our healthy community to share one of their favourite ways to enjoy our dairy-free products.