Description
These strawberry shortcake overnight oats are a healthy, easy breakfast that's ready for you when you wake up! Get the most out of a strawberry season by using fresh, sweet strawberries, along with almond extract to get that shortcake flavor.
Ingredients
Units
Scale
- 1 cup whole rolled oats
- 1/2 tablespoon chia seeds
- 1/8 teaspoon fine salt
- 1 cup milk (use your fave!)
- 1/2 cup Greek yogurt
- 1 tablespoon agave (maple syrup or honey are also great)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup fresh strawberries, diced
- 2 tablespoons almonds, roughly chopped
- Whipped cream or whipped coconut cream, optional
Instructions
- Combine dry ingredients. In a medium bowl, combine the oats, chia seeds, and salt, and mix together.
- Add wet ingredients. Add milk, yogurt, agave, and vanilla. Stir until everything is well-combined.
- Chill. Cover the oats and let them chill in the fridge overnight (or for at least four hours to ensure thick, soft oats that have mostly absorbed the liquid).
- Top and eat. Remove your overnight oats from the fridge and divide into two servings. Top with diced fresh strawberries and chopped almonds. Add a dollop of whipped cream or whipped coconut cream for a true strawberry shortcake experience!
Notes
- Storage. Store these overnight oats in the fridge in an airtight container for up to 5 days.
- Frozen strawberries. Frozen strawberries are delicious with this recipe. As they thaw, they release water and juice and it almost makes its own delicious, naturally sweet syrup. To use frozen strawberries, I like to let them thaw first and then chop them up so that when eating the oats, you can enough bite size pieces (some frozen strawberries are giant).
- Prep Time: 10
- Category: Breakfast
- Method: Chill Overnight
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 423
- Sugar: 20.5 g
- Sodium: 223.7 mg
- Fat: 9.4 g
- Carbohydrates: 57.9 g
- Fiber: 8.6 g
- Protein: 19.2 g
- Cholesterol: 11.7 mg
