YOUR SOLIN GENERATED RECIPE
Strawberry Shortcake Overnight Oats
Creamy oats soaked in almond milk and vanilla, layered with juicy fresh strawberries and a protein-packed yogurt swirl for a bright, cake-like morning treat.
INGREDIENTS
0.5 cup rolled oats
0.75 cup non-fat Greek yogurt
0.75 scoop vanilla protein powder
1 cup fresh strawberries
0.5 cup unsweetened almond milk
1 tsp chia seeds
0.5 tsp vanilla extract
0.25 tsp sea salt
PREPARATION
In a glass mason jar, combine the rolled oats, vanilla protein powder, chia seeds, and sea salt.
Whisk in the unsweetened almond milk and vanilla extract until the dry ingredients are fully incorporated and no protein powder clumps remain.
Dice the fresh strawberries into small, bite-sized pieces.
Fold half of the diced strawberries and half of the Greek yogurt into the oat mixture, stirring gently to create a marbled effect.
Top the mixture with the remaining strawberries and the rest of the Greek yogurt to resemble a shortcake topping.
Seal the jar tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the oats to soften and the flavors to meld.
Before serving, give the oats a quick stir if desired and enjoy cold.