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Ingredients
- 3/4 cup oats
- 1 tbsp chia seeds
- 1 tbsp ground flaxseeds (linseeds)
- 2 tbsp shredded unsweetened coconut
- 2 cups unsweetened plant-based milk
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- 1 tsp lemon zest
- 1 cup strawberries , chopped
- 1/4 cup plain Greek yogurt
Ingredients
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Instructions
- Combine all ingredients, except for strawberries and yogurt in a pot.
- Bring to a boil. Then reduce to simmer for 5-8 minutes or until thick.
- Top with strawberries and yogurt. Enjoy!
Delicious 😋
Loved this recipe!
I zest all my lemons whether I need it or not and store extra in the freezer. Worked great in this recipe !
So happy to hear you liked this recipe! And what a great idea to store extra lemon zest in the freezer. I’m going to have to do that! 🙂
A tip for storing lemon zest en masse: press zest into a teaspoon (or 1/2tsp, if you use that quantity more often.) Then pop out the measured mounds onto a wax-paper lined plate and place in the freezer for 30 minutes to set up. Then remove to a sealed container. This way, when you need lemon zest you have it handy, and pre-measured. Similar idea to juice into ice cube trays.
Thanks for the reminder to zest my lemons and freeze the zest. I’ve been tossing too many lately, and have done this in the past. (I have also juiced and frozen the juice in ice-cube trays to save as well.) Less waste, and lemon juice and zest available when needed!
I hadn’t thought of freezing the juice in an ice cube tray. Thank you for the suggestion,
Could this recipe be adapted for overnight oats?
I was wondering the same thing, as I thought they looked like overnight oats in the photo.
Hi there! These can absolutely be made into overnight oats. To do this, you can slightly decrease the liquid in the recipe and then mix everything at once (except for the strawberries). Then when you are ready to eat the oats, add the strawberries! Let us know how it goes if you give it a try! 🙂
Can’t wait to freeze lemon juice, slices and zest what a great idea!
This was really tasty! I left out the almond extract, cause I don’t keep it on hand or like it much- still lots of flavor and def resembled strawberry shortcake! The lemon zest was subtle but totally shines. The chia/flax did add a gummy texture for me- I think I’ll mix those in at serving time instead of cooking them in.
The first time I made this, I left out the coconut and I didn’t care for the lemon. Since then, I’ve made it many times without the lemon. It’s so yummy!! I don’t even need the maple syrup. The vanilla and almond flavoring add enough flavor. I do like to add a little granola on top.
So glad you like this recipe! 🙂
Wow! I loved this recipe! I didn’t have any strawberries, so I used blueberries. Can you provide the nutritional value of the recipe? I am counting my carbs, fiber, fats, protein. Thanks
Yum, Anne! Using blueberries sounds great for this too. 🙂 We don’t currently include caloric information or nutritional facts (as we want to focus more on the whole, anti-inflammatory ingredients and how they nourish our bodies). However, we understand that many people need access to nutritional information for health purposes and encourage the use of apps such as MyFitnessPal if needed. 🙂