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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)


  1. 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.

  2. 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.

  3. 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.

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