These blended Strawberry Overnight Oats turn strawberries, yogurt, oats and vanilla into a thick, creamy breakfast pudding with a strawberry-cheesecake flavor. They take about 10 minutes to prepare and become progressively thicker as they sit. They’ll keep for up to 5 days in the fridge.
Jump to:
Key ingredient
Strawberries: Blend frozen strawberries into the oats, then layer chopped fresh strawberries into the jars before adding the oat mixture.
Instructions
Making Blended Strawberry Overnight Oats is super simple and should take you about 10 minutes to prepare.
Step One: Add the rolled oats, milk, frozen strawberries, yogurt, vanilla extract, maple syrup (if using), and a pinch of salt to a blender.
Step Two: Blend until a mostly smooth, batter-like consistency forms.
Step Three: Divide the fresh chopped strawberries evenly among jars or bowls. Pour the blended oats mixture over the strawberries, smoothing the top with a spoon.
Step Four: Melt the white chocolate and, if desired, mix in the coconut oil to thin it slightly (this makes the shell easier to crack through).
Storage
Store in airtight containers in the fridge for up to 3 days. Do not freeze.
Expert Tips
You can eat the blended oats straight away for a thinner, smoothie-like texture. After about 90 minutes they become thicker and more pudding-like, and an overnight chill gives the firmest texture.
Video – Watch Me Make This Recipe
Strawberry Overnight Oats (Blended)
Equipment
- Blender
Ingredients
Strawberry Oats
- 2 cups old-fashioned rolled oats approx. 170g
- ½ cup milk approx. 120ml; I use unsweetened soy milk, but any milk works.
- 1 cup frozen strawberries approx. 155g
- 1 cup plain yogurt approx. 230g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
- 2 teaspoon vanilla extract
- 1-2 teaspoon maple syrup optional; to taste
- â…› teaspoon table salt
Chocolate Shell Topping
- 80 g white chocolate melted; I use dairy-free white chocolate. Optional.
- ½ tablespoons coconut oil optional; helps thin the chocolate
To serve
- 1 ½ cups fresh strawberries hulled and quartered (approx. 250g)
Instructions
- Add rolled oats, milk, frozen strawberries, yogurt, vanilla, maple syrup (if using), and salt to a blender. Blend until smooth and creamy, like pancake batter.
- Divide the chopped fresh strawberries between 4 jars or containers. Pour the blended oat mixture over the top and gently smooth the surface.
- If using, stir the melted coconut oil into the white chocolate until combined. Pour over the oats to create a thin shell.
- Cover and refrigerate for at least 1 hour 30 minutes, or overnight, until set. Enjoy cold, straight from the fridge.
Sarah Gibbs says
Very delicious! Mine didn’t get as blended as hers looked. Also I couldn’t get the white chocolate to melt so not as pretty either BUT I loved the taste.
Liz Douglas says
so glad you enjoyed it Sarah 🙂 sometimes blending a little longer helps make it extra creamy, especially with frozen fruit. for the white choc, melt it gently with a tiny splash of coconut oil and that usually helps it go smooth and melty.
Jess says
This was delicious, just like a pudding, and surprisingly filling!
I didn’t add the choc top as trying to keep the sugar intake low at breakfast, but with the choc it would make a more decadent dessert or after school snack.
Good to the chocolate version next!
Liz Douglas says
hey Jess so happy you loved it 🙂 it really does have that pudding vibe and is super filling. hope you enjoy the chocolate one just as much!
Jess says
Forgot to rate it – 5 stars!
sam says
just wanted to say this was amazing. best oats ever.
Faith says
Great recipe! I just wanted to know what you think the calorie count is without the chocolate shell on top
Liz Douglas says
hi Faith. great question. without the chocolate shell on top the oats come out closer to about 280 calories per serve. 🙂
Tine says
this one tastes sooo much like strawberry cheesecake! it’s filling too and super easy to prep.
Ron says
i have a new favourite breakfast!! thanks so much for sharing this recipe it’s always yummy!!