Ingredients
Scale
- 1/2 cup rolled oats (old-fashioned, not instant)
- 3/4 cup milk (dairy or non-dairy, such as almond or oat milk)
- 1/4 cup plain Greek yogurt (or non-dairy yogurt)
- 1 tablespoon maple syrup or honey
- 1/2 cup chopped fresh strawberries (plus extra for topping)
- 1 teaspoon chia seeds
- 1/2 teaspoon alcohol-free vanilla extract
Instructions
- Step 1: In a small jar or sealed container, combine the rolled oats, milk, Greek yogurt, maple syrup, chia seeds, and vanilla bean paste.
- Step 2: Stir all the wet and dry ingredients thoroughly for about 30 seconds until they are fully incorporated and the chia seeds are evenly distributed throughout the mixture.
- Step 3: Gently fold in half of the chopped strawberries into the oat mixture, ensuring not to smash the fruit pieces completely.
- Step 4: Seal the jar or container tightly with a lid and place it in the refrigerator for a minimum of 6 hours, but ideally overnight, allowing the oats to soften and the mixture to thicken.
- Step 5: Before serving, open the container and stir the oats well. If the oats are too thick, add a small splash of extra milk. Top with the remaining fresh strawberries and serve chilled.
Notes
- Keep the sealed oats refrigerated for up to 3 days, but for the freshest flavor and firmest strawberries, enjoy this breakfast within 36 hours of making it.
- While traditionally served cold, if you must warm them, microwave gently for 30 seconds (do not boil), but remember that heating will soften the incorporated strawberries significantly.
- For an extra decadent finish, enhance the "cream" flavor by swirling in a teaspoon of lemon zest and adding a dollop of whipped coconut cream immediately before serving.
- If your oats are too firm in the morning, gradually stir in 1 tablespoon of extra milk at a time rather than a large splash, allowing the mixture to loosen slowly to avoid a watery consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American