Description
A refreshing and nutritious breakfast option made with strawberries and oats, perfect for a quick morning boost.
Ingredients
Scale
- 240 g fresh or frozen strawberry halves
- 420 ml creamy non-dairy milk
- 60 ml unsweetened vegan yogurt or substitute with additional non-dairy milk
- 30 ml grade A maple syrup, plus extra to taste
- 5 ml vanilla extract
- 15 ml freshly squeezed lemon juice
- Pinch of salt
- 160 g quick-cooking or rolled oats
- 18 g chia seeds or ground flaxseed
- 120 g diced strawberries
- Nut butter (for topping)
- Hemp hearts (for topping)
- Almonds (for topping)
Instructions
- Place strawberry halves, non-dairy milk, vegan yogurt, maple syrup, vanilla extract, lemon juice, and salt in a high-speed blender. Blend on high for 45 to 60 seconds until the mixture is completely smooth.
- Add oats and chia seeds to a large mixing bowl. Stir to combine.
- Pour the strawberry milk mixture over the oats and chia seeds. Add diced strawberries and stir thoroughly until all components are evenly incorporated. Allow the mixture to rest for at least 5 minutes so the oats and seeds absorb some of the liquid. Stir again to blend any excess liquid.
- Transfer the oat mixture to individual glass jars or airtight containers. Refrigerate for a minimum of 4 hours, preferably overnight.
- Enjoy cold directly from the refrigerator or gently warm if desired. Add preferred toppings such as nut butter, hemp hearts, or almonds before serving.
Notes
- For a sweeter taste, add more maple syrup if desired.
- Can be stored in the refrigerator for up to 3 days.
- Feel free to experiment with different toppings according to your preference.
- Prep Time: 10 minutes
- Cook Time: 4 hours (minimum refrigeration time)
- Category: Breakfast
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg