Description
Strawberry cheesecake overnight oats with raw cashews, rolled oats, and strawberries. Perfect to make in advance for a healthy breakfast!
Ingredients
- 2/3 cup unsweetened almond milk
- ¼ cup raw cashews
- 1 cup strawberries (fresh or frozen)
- 1 TBSP fresh squeezed lemon juice (1/2 lemon, squeezed)
- 1 TBSP pure maple syrup
- 2/3 cup Bob’s Red Mill Gluten-Free Organic Old-Fashioned Rolled Oats
- 4 tsp chia seeds
- 2 TBSP vanilla protein powder (optional)
For serving
- fresh strawberries
- a few spoonfuls of your favorite granola
Instructions
- Add the almond milk, cashews, strawberries, lemon juice, and maple syrup to a high-speed blender or food-processor and blend until smooth and creamy.
- Divide the oats, chia seeds, and vanilla protein powder between two mason jars. Divide the strawberry cashew liquid between the two mason jars.
- Lightly mix the jars with a spoon and refrigerate them overnight.
- In the morning, taste the overnight oats and add more maple syrup for sweetness, if you want.
- Serve the overnight oats with fresh strawberries and a spoonful of your favorite granola.
- Store the overnight oats in the refrigerator for up to one week.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Breakfast, Meal Prep
- Method: Blender, Hand-mix
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free