Use rolled oats for best texture; quick oats may become mushy and steel-cut oats require extra prep., Adjust sweetness to taste; rhubarb is naturally tart., For thicker oats, reduce milk slightly or add chia seeds; add extra milk before eating for looser consistency., Keep crunchy toppings separate until serving to maintain crispness., Frozen rhubarb should be thawed and drained or cooked briefly to concentrate flavor before use., Vegan option: use plant-based milk and yogurt, and substitute honey with maple syrup., Add protein by mixing protein powder or nut butter before refrigerating., Additional flavor options include diced strawberries or cooked apples, and spices like ginger or nutmeg., Store prepared oats in an airtight container in the fridge for up to three days., Reheat gently if warm oats are desired, adding milk if needed., Cooked rhubarb compote can be frozen for 2-3 months but assembled oats freezing is not recommended., Yogurt can be omitted by adding extra milk or chia seeds for creaminess.