Breakfast Strawberry Overnight Oats
Serves
4
Prep Time
10 minutes
Cook Time
5 minutes
Ingredients
For the strawberries:
10.6 oz (300 g) strawberries, quartered
3 tbsp maple syrup
1 lemon, zested, juiced
few sprigs mint, to serve
10.6 oz (300 g) strawberries, quartered
3 tbsp maple syrup
1 lemon, zested, juiced
few sprigs mint, to serve
For the oats:
3.5 oz (100 g) porridge oats
12 fl oz (350 ml) almond milk
2 tbsp chia seeds
2 tbsp coconut yogurt
1 tsp maple syrup
1 tsp vanilla extract
3.5 oz (100 g) porridge oats
12 fl oz (350 ml) almond milk
2 tbsp chia seeds
2 tbsp coconut yogurt
1 tsp maple syrup
1 tsp vanilla extract
Nutrition
(Per Serving)
Calories
204
Fats
5 g
Protein
5 g
Carbs
37 g
Instructions
- In a saucepan, combine half of the sliced strawberries with the maple syrup, lemon juice, and zest. Bring the mixture to a simmer over medium heat and cook gently for 5 minutes. Remove the pan from the heat and stir in the remaining fresh strawberries. Set the mixture aside to cool completely.
- Place all the ingredients for the oats into a bowl and mix well until fully combined. Now stir ¾ of the prepared strawberry mixture into the oat mixture.
- Divide the oat mixture evenly between 4 glasses or jars, cover, and refrigerate overnight. Cover and refrigerate the remaining strawberry mixture.
- When ready to serve, spoon the remaining strawberry mixture on top of the soaked oats and garnish with mint.