Strawberry Overnight Oats With Strawberry Milk
Strawberry overnight oats are as beautiful as they are nourishing! Made with coconut cream instead of yogurt, the creamy rolled oats are sweetened with maple syrup and infused with flavor with homemade dairy free strawberry milk. With just 15 minutes of prep, this simple make-ahead breakfast is topped with fresh strawberries and dairy-free whipped cream.
There’s no reason that small batch breakfast can’t be as pretty as a dessert. If you’ve seen my black forest overnight oats, you know what I mean. As I was thinking of a new recipe for overnight oats to add to my growing collection, all that kept streaming through my head was the powdered strawberry milk mix from my childhood (you know the kind). 😉
Then it hit me – take my love for coconut milk and strawberries and make them into strawberry milk to soak the oats. Was it really that easy? The answer is yes! The combination of bright strawberry and nutty oats is nothing short of a good oat flour strawberry streusel muffin! And when you set that in a super creamy base, you now have an indulgent treat that could double as dessert.
This is one breakfast that I keep all to myself – it’s just too good. But that only works when I make a separate batch of peanut butter and jelly overnight oats for my husband. As you can tell, our palates are pretty refined – about as refined as they were in grade school! 🙂
Prep The Oats
- Add the strawberries, milk (any kind), and maple syrup to a blender.
- Blend until the strawberries are broken down and smooth (there will still be seeds).
Tip! You can also use frozen strawberries. If so, I recommend thawing them slightly, otherwise, you’ll just end up making a smoothie when you blend them – making it harder to strain.
- Add oats to a mixing bowl, and pour the strawberry milk through a strainer set over the bowl to remove the seeds. Rolled oats are preferred for flavor and the best texture.
- To the bowl, add the coconut cream (or you can swap it with yogurt) and vanilla extract. Mix until everything is well combined.
Tip! At this point, taste the oat mix and add more sweetener as needed. Any sweetener will work. Honey would be a great pairing with the strawberries.
- Cover and chill the overnight oats for at least 4 hours, but I recommend overnight. This way, the oats have time to absorb the liquid and soften.
- Prepare your toppings – more chopped strawberries and coconut whipped cream from the leftover can of coconut milk. Assemble your oats and enjoy!
Tip! Go all in on strawberry and top the breakfast oats with my dairy free coconut milk strawberry whipped cream.🍓
Transfer your oats to pretty serving glasses or bowls and garnish with your toppings for a beautiful – and easy! – guilt-free breakfast.
Did You Make It? Let’s Hear About It!
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This is one of those recipes that I just get giddy over how pretty it is! And I’d love to hear if you enjoyed the oats as much as I did in the comments below! 🩷
Strawberry Overnight Oats With Strawberry Milk
by Erin Cernich
This recipe may contain affiliate links. See my disclosure policy.Equipment
- Serving Glasses or Bowls
Ingredients
- ½ cup fresh strawberries (plus more to garnish)
- 1 cup (236.59 ml) oat milk (or any milk)
- 3 tablespoons pure maple syrup (or any sweetener)
- ⅓ cup (80 g) unsweetened canned coconut milk or cream, full fat (refrigerated overnight; only the cream in the can)
- 1 teaspoon vanilla extract
- 1 pinch salt (optional)
- 1 ¼ cups (81 g) 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 milk or 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 Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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