Description
A delicious and nutritious recipe for Blended Strawberry Overnight Oats, perfect for a quick, creamy breakfast. Made with rolled oats, almond milk, fresh strawberries, and enhanced with nut butter and flaxseed, this dish is blended until smooth and set overnight for a creamy texture, topped with non-dairy yogurt and freeze-dried strawberries for added flavor and crunch.
Ingredients
Scale
Main Ingredients
- 1 cup old fashioned rolled oats
- 1 cup almond milk (can substitute any other milk or nut milk alternative)
- 1/2 cup fresh or frozen strawberries
- 1 tbsp ground flax
- 1 tbsp cashew or almond butter
- 1 tsp vanilla extract
- 1 tsp maple syrup
- 1/4 cup non-dairy yogurt
- 1/4 cup freeze dried strawberries (crushed)
Instructions
- Prepare Ingredients: Gather all ingredients except the non-dairy yogurt and freeze dried strawberries to blend together.
- Blend: In a blender, combine the rolled oats, almond milk, strawberries, ground flax, nut butter, vanilla extract, and maple syrup. Blend for 30 to 60 seconds until the mixture is smooth and creamy.
- Chill: Pour the blended oat mixture into a bowl and refrigerate for at least 4 hours or overnight to allow the oats to soak and thicken. Alternatively, place in the freezer for about 20 minutes to firm up more quickly.
- Add Toppings: Once the oats have set, spread the non-dairy yogurt on top and sprinkle with crushed freeze dried strawberries for an extra burst of strawberry flavor and crunch.
- Serve: Enjoy your creamy, blended strawberry overnight oats cold as a nutritious and refreshing breakfast or snack.
Notes
- You can substitute almond milk with any plant-based or dairy milk of your choice.
- Adjust the sweetness by adding more or less maple syrup according to taste.
- Freeze dried strawberries add a delightful crunchy texture on top but can be omitted if unavailable.
- For a thicker texture, use less almond milk or add more oats.
- Make sure to blend well to avoid any gritty texture from the oats.
