Strawberry Shortcake Overnight Oats
A delightful and nutritious make-ahead breakfast combining fresh strawberries, creamy yogurt, and hearty oats.
Ingredients
Oat Base
- 1 cup rolled oats
- 1 cup milk (or any milk alternative)
- 1 cup Greek yogurt (or plant-based yogurt)
- 2 tablespoons honey or maple syrup Use maple syrup for a vegan option.
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced High-quality, fresh strawberries are recommended.
- 1/4 cup chopped nuts (like almonds or walnuts) To be added as a topping.
- a pinch salt
Optional Toppings
- chia seeds
- coconut flakes
- additional sliced strawberries
Instructions
Preparation
- In a large mixing bowl, combine the rolled oats and a pinch of salt.
- In another bowl, whisk together the milk, Greek yogurt, honey (or maple syrup), and vanilla extract until smooth.
- Pour the wet ingredients over the oats and stir until fully combined.
- Gently fold in the sliced strawberries.
- Divide the mixture into jars or bowls and cover each with a lid or plastic wrap.
- Refrigerate overnight or for at least 6 hours to allow the oats to absorb the liquid and soften.
Serving
- When ready to serve, stir the oats and add more milk if desired for a creamier texture.
- Top with chopped nuts and additional strawberries if you like.
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Notes
Store in the refrigerator in airtight containers for up to five days. Keep nuts separate until serving to retain their crunch.