Strawberry Shortcake Overnight Oats

5 from 1 vote

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These are always on my weekly rotation and one of the best and creamy overnight oat recipes on my page. They are perfect for meal prep and can be made 3-4 days in advance. You can add any toppings and adjust accordingly as well. This recipe makes one portion so feel free to double it if you need to. You will need:

Strawberry Shortcake Overnight Oats

Strawberry Shortcake Overnight Oats

These are always on my weekly rotation and one of the best and creamy overnight oat recipes on my page. They are perfect for meal prep and can be made 3-4 days in advance. You can add any toppings and adjust accordingly as well. This recipe makes one portion so feel free to double it if you need to. You will need:
5 from 1 vote

Ingredients 

  • ½ cup rolled oats — I used quick cooking
  • ½ tablespoon maple syrup or any sweetener
  • ¼ tsp pure vanilla extract or vanilla bean paste
  • 1 tablespoon vanilla yogurt of choice
  • 2 finely diced strawberries
  • ½ cup unsweetened almond milk or any you love
  • dollop of yogurt + walnuts is optional on top

Instructions 

  • In a mason jar add the first five ingredients, and add half of the milk.
  • Give everything a really good stir and add the other half of the milk and stir again.
  • Lid on, and refrigerate for a minimum of 4 hours or until thick and creamy.
  • Top it off with a touch more yogurt, extra strawberries and crushed walnuts or any toppings you love.
  • It will last in the fridge for 3-4 days so feel free to prep ahead. Enjoy.

Video

Notes

Feel free to use any yogurt you love according to your lifestyle. If you add a vanilla protein powder in here you might need to add a touch more milk. These are eaten cold.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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