Name: Plant-based strawberry shortcake oats
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 1 serving
Ingredients: 1/3 cup rolled oats; 29 g vanilla pea protein powder; 2/3 cup high-protein unsweetened soy milk; 1/2 cup plain soy yogurt; 1 tbsp chia seeds; 3/4 tsp vanilla extract; 1/8 tsp salt; 1/4 tsp ground cinnamon; 3.5 oz fresh strawberries, hulled and diced; 1/2 tsp honey; 1/2 tsp lemon juice; 1 1/2 tbsp hemp hearts

Nutrition

Per serving

569 calories

Protein: 37g; 25% of calories
Carbs: 66g; 46% of calories
Fat: 18g; 29% of calories

Instructions

Prep 10 min · Cook 8 hr

In a container that holds at least 3 cups, whisk together the protein powder, soy yogurt, and two-thirds of the soy milk until smooth. Stir in the oats, chia seeds, vanilla extract, salt, and cinnamon. Ensure no dry clumps remain. Fold in half of the diced strawberries. Cover and refrigerate for at least 8 hours or overnight.
In a small bowl, toss the remaining strawberries with the honey and lemon juice. Store separately in the refrigerator.
In the morning, stir the oats well. Stir in the remaining soy milk until the mixture reaches the consistency of thick yogurt. Top with the honey-macerated strawberries and a sprinkle of hemp hearts.

Nutrition

Ingredients

Instructions

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