YOUR SOLIN GENERATED RECIPE
Creamy Strawberry Shortcake Overnight Oats
Chilled gluten-free oats soaked in a velvety vanilla-infused yogurt base and layered with fresh, juicy strawberries for a refreshing morning treat.
INGREDIENTS
0.5 cup gluten-free rolled oats
0.75 cup non-fat Greek yogurt
0.75 scoop vanilla whey protein powder
1 cup fresh strawberries
1 tsp chia seeds
0.5 cup unsweetened almond milk
0.5 tsp vanilla extract
1 pinch sea salt
PREPARATION
In a glass mason jar or airtight container, combine the gluten-free oats, vanilla protein powder, chia seeds, and sea salt.
Whisk in the Greek yogurt, unsweetened almond milk, and vanilla extract until the mixture is smooth and no dry protein clumps remain.
Dice half of the strawberries and gently fold them into the oat mixture to allow their natural sweetness to meld with the base.
Seal the container and place it in the refrigerator for at least 4 hours, or ideally overnight, to achieve a thick, cake-like texture.
When ready to eat, slice the remaining strawberries and place them on top for a fresh, vibrant finish.