Monday, 5 July 2021

Strawberry Cheesecake Overnight Oats

These overnight oats are perfect for the summer time and are just like a morning dessert!

If you're like me and you love your morning porridge then these overnight oats are right up your street. Oats are acceptable whatever the weather in my humble opinion, but I do prefer them in their colder state when summertime comes around. Plus, in the UK we have an abundance of the biggest most juiciest strawberries you could want, it's so much better to eat them when they are in season for many reasons besides their premier flavours. To make these overnight oats more cheesecake-like, I've included Nush's Strawberry Yoghurt. I like Nush for a different yoghurt of choice from my usual soya-based options, whereas they make theirs from almonds. The strawberry yoghurt is so sweet and creamy making it the perfect topping for this breakfast bowl. I intentionally had the idea of layering the oats in a cheesecake style jar, purely for the aesthetic, so if you're feeling fancy, get layering! 

If you love oats and strawberries....

Check out my other breakfast recipes for more inspiration!


Prep: 5 minutes
Cook: 5
Serves: 1 - up the quantities to serve more

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a vegan lifestyle.


45g Porridge oats
1 tbsp Chia seeds optional
200ml Soya milk
1 Digestive biscuit 
Freeze-dried strawberries optional


✿In a microwave-safe bowl, add the oats, chia seeds and soya milk.
Heat in the microwave for 3-4 minutes stirring halfway. Keep an eye on it to ensure it doesn't spill over!
Once cooked, stir through 2 tbsp of the yoghurt to make it really creamy. Then dollop the rest on top, along with the strawberries and the biscuit crumbled up. 
Will keep in the fridge about 3 days. Enjoy!



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