Strawberry Overnight Oats With Strawberry Milk
Strawberry overnight oats are as beautiful as they are nourishing! Creamy rolled oats soak in homemade strawberry milk, lightly sweetened with maple syrup. With just 15 minutes of prep, this simple make-ahead breakfast is topped with fresh strawberries and dairy-free whipped cream - perfect to fuel your mornings.
Servings: 4 Servings
Calories: 334kcal
Equipment
- Serving Glasses or Bowls
Ingredients
- ½ cup fresh strawberries plus more to garnish
- 1 cup oat milk or any milk
- 3 tablespoons pure maple syrup or any sweetener
- ⅓ cup unsweetened canned coconut cream, full fat refrigerated overnight; only the cream in the can
- 1 teaspoon vanilla extract
- 1 pinch salt optional
- 1 ¼ cups rolled oats
Instructions
- Plan Ahead - Refrigerate the can of coconut milk overnight. We are only using the coconut solids from the can.
- Add the strawberries, milk, and maple syrup to a blender and blend until the strawberries are smooth.1/2 cup fresh strawberries, 1 cup oat milk, 3 tablespoons pure maple syrup
- In a medium mixing bowl, add the oats and salt. Pour the strawberry milk through a fine mesh strainer set over the bowl (to remove the seeds).1 1/4 cups rolled oats, 1 pinch salt
- Add the coconut cream and vanilla and mix well to combine. At this point, you can taste test the oats and add more maple syrup if you prefer sweeter oats. Cover and refrigerate the oats at least overnight.1/3 cup unsweetened canned coconut cream, full fat, 1 teaspoon vanilla extract
- Whipped Coconut Cream Topping - You can whip up the remaining coconut solids from the can to make whipped cream. Add the coconut cream to a small mixing bowl - along with 1 tablespoon of maple syrup (or any sweetener) - and use a hand mixer to whip on medium high speed until soft and fluffy.
- Assemble - Transfer the oats to serving glasses. Top equally with a couple of spoonfuls of diced strawberries and a dollop of whipped coconut cream. The oats will last covered in the refrigerator for 3 to 5 days.
Notes
- Serving Size - The recipe will yield 2 generous servings or 4 smaller ones. It can be doubled for a larger batch, or cut in half.
- Oats - Use rolled oats for the best texture and flavor. Quick oats will get very soggy, whereas steel-cut oats don't absorb the liquid well.
- Strawberries - Frozen will work to make the strawberry milk. I recommend slightly thawing them, otherwise you'll end up with a smoothie that will be harder to strain.
- Milk - The oat milk complements the flavor of the oats nicely. Otherwise, any milk will work. I also like to use carton coconut milk!
- Sweetener - Any sweetener of choice can be used, and I recommend taste testing along the way to reach your desired sweetness.
- Coconut Milk/Cream - To make the overnight oats creamy AND to make successful whipped cream - the can of coconut milk should be refrigerated overnight. You can swap the coconut cream with yogurt in the overnight oats, and omit the whipped cream topping if you prefer.
- Heating - You can heat the oats! I recommend microwaving them for 30 to 90 seconds.
- Storage – Cover and refrigerate the oats for 3 to 5 days.
Nutrition
Calories: 334kcal | Carbohydrates: 57g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 340mg | Fiber: 7g | Sugar: 14g | Vitamin A: 94IU | Vitamin C: 11mg | Calcium: 118mg | Iron: 4mg