Strawberry & Cream Oats
Makes 2 Servings
Macros: 300 Cal, Fat 8g, Carbs 52g, Fibre 9g, Protein 8g
2 cups Unsweetened Almond Milk
2 cups Strawberries (chopped, divided)
1 1/2 tbsps Maple Syrup
1/2 tsp Vanilla Extract
1 cup Oats (rolled)
1 tbsp Chia Seeds (optional)
Add the almond milk, half of the strawberries, maple syrup and vanilla to a high-speed blender. Blend until smooth. Season with additional vanilla and maple syrup if needed.
Transfer strawberry milk to a saucepan over medium heat and stir in the oats. Bring to a gentle boil and cook, stirring occasionally for 8 to 10 minutes or until oats are tender and creamy. Stir in remaining strawberries and chia seeds, if using, and let it cook for another minute.
Serve immediately and enjoy!
Leftovers: Refrigerate in an airtight container for up to five days. Reheat with extra almond milk if needed.
Additional Toppings: Serve with additional chopped strawberries, extra chia seeds or a drizzle of almond butter.
No Fresh Strawberries: Use frozen strawberries instead. Cooking time may vary with frozen strawberries.
More Protein: Add a scoop of your favourite protein powder.