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Hand holding a jar of pink strawberry oats in morning light.
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Strawberry Overnight Oats (Blended)

Quick and creamy strawberry overnight oats with a cheesecake flavor and optional chocolate topping. Ready in 10 minutes and perfect for meal prep!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Chilling Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 serves
Calories 366kcal

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
  • ⅛ 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.

Video

Notes

Store in the fridge for up to 3 days. Do not freeze.

Nutrition

Calories: 366kcal | Carbohydrates: 54g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 116mg | Potassium: 390mg | Fiber: 6g | Sugar: 22g | Vitamin A: 133IU | Vitamin C: 63mg | Calcium: 194mg | Iron: 2mg