Strawberries and Cream Overnight Blended Oats
Info
Protein: 27 g per serving
Fibre: 16 g per serving
Ingredients
240 g Biona Organic Porridge Oats
125 ml milk of choice
150 g frozen strawberries
250 g Greek yoghurt
2 tsp vanilla extract
2 tsp Biona Organic Pure Amber Maple Syrup
Pinch sea salt
Strawberries and Cream Shell Topping:
80 g white chocolate, melted
½ tbsp Biona Organic Coconut Oil
250 g fresh strawberries, hulled and diced
Method
- Add the oats, milk, frozen strawberries, Greek yoghurt, vanilla, maple syrup and sea salt to a blender.
- Blend until completely smooth and creamy, similar in texture to thick pancake batter.
- Spoon a layer of chopped fresh strawberries into two jars or containers.
- Pour the blended oat mixture over the strawberries and smooth the surface.
- Gently stir the coconut oil into the melted white chocolate until fully combined and glossy. Allow it to cool slightly so it does not split.
- Pour over the oat mixture to create a thin chocolate shell.
- Cover and refrigerate for at least 1 hour 30 minutes, or overnight, until set.
- Serve chilled straight from the fridge.
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