Strawberry Overnight Oats – Heaven in a Jar
I always had a weakness for pink food. The color turned out more girlish than exptected though. That was just a happy coincidence! By the way, this is still one of my most liked and most shared pictures on Instagram – since Instagrammers like pink food too 💗.
When I created this recipe, it was deep of winter and hardly any flowers available apart from primulas on my window bench. I bought chamomile in the flower shop nearby. Flowers from the flower shop are unfortunately NOT edible because they are highly treated with all kind of chemicals. So I didn’t eat the chamomile but only used it for decoration, for the sake of a good photo (shame on me)!
During summer time it’s a different story. There are plenty of edible flowers in our garden, like the carnations you see below. They bloom at the same time when our raspberries and strawberries are getting ripe. Of course, you may layer your Strawberry Overnight Oats into a bowl instead of a jar – it’s still beautiful!
But let’s go back to the recipe. It’s quite simple, calling for only a few ingredients: oats, oat milk, strawberries, coconut yogurt, raw cane sugar and a handful fresh or defrosted raspberries. It’s prepared in no time and doesn’t even need to soak all night long.
Because I use quick-cooking oats for this recipe, it needs much less soaking time than traditional Overnight Oats, which are made with old-fashioned rolled oats and need to soak for at least 6 hours. You’ll find a basic recipe at Breakfast Basics – Overnight Oats.
If you don’t have coconut yogurt available, you can use soy yogurt instead. It’s more liquidy than coconut yogurt, but I am fine with that! The taste of coconut yogurt is rather distinct, maybe you just try it with both yogurts and decide afterward which one you like more.
So what about you? Do you like pink food? Drop your answer in the comments below; I would love to hear from you 😘😘.
Strawberry Overnight Oats
- 3/4 cup quick-cooking oats gluten-free
- 3/4 cup strawberry puree divided
- 1/4 cup oat milk
- 1/2 cup coconut yogurt divided
- 1 tbsp raw cane sugar
- 1 pinch vanilla bean
- 1.5 tsp erythritol
- 2 tbsp raspberries
- edible flowers
Combine quick-cooking oats, oat milk, 1/2 cup strawberry pure, 1/4 cup coconut yogurt and raw cane sugar. Put in the fridge for at least 4 hours.
Mix the the remaining 1/4 cup strawberry puree with 1/4 cup coconut yogurt and and 1.5 tsp erythritol.
Transfer soaked oats to a jar or bowl and layer with strawberry yogurt. Top with fresh or defrosted raspberries and edible flowers.
You may substitute coconut yogurt with soy yogurt.