Creamy Blended Strawberry Oats for a Dreamy Breakfast Delight

Delight in these Blended Strawberry Oats, a creamy, no-bake breakfast that combines oats and strawberries for a nutritious start.

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Prep Time 5

Chill Time 3

Total Time 3 5

Servings: 2 bowls

Course: Breakfast

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Rolled Oats Use gluten-free oats for a gluten-free option.
1 cup Milk of Choice Almond, soy, or oat milk for a vegan option.
1 cup Fresh Strawberries Can substitute with other berries.
1 cup Thick Natural Yogurt Use plant-based yogurt for a vegan choice.
1 tsp Vanilla Extract Adjust to taste.
1 tbsp Maple Syrup Optional; can use agave syrup or dates.
a pinch Salt Balances flavors.

For the Topping

100 g Dark Chocolate Use vegan chocolate if needed.
1 tbsp Coconut Oil Optional; use to thin chocolate.

Equipment

high-speed blender
Microwave-safe bowl or double boiler

Method

Step-by-Step Instructions

In a high-speed blender, combine rolled oats, milk, fresh strawberries, yogurt, vanilla, and salt. Blend on high for 30–60 seconds until smooth.
Pour the blended mixture into serving bowls, jars, or ramekins, leveling the tops with a spatula.
Melt dark chocolate and coconut oil in a microwave-safe bowl or double boiler until smooth.
Pour melted chocolate over the blended oats, spreading evenly for complete coverage.
Refrigerate for at least 2–3 hours, or ideally overnight, to set the chocolate shell.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 300mgFiber: 6gSugar: 20gVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Store in an airtight container for up to 3 days. Freeze for longer storage without chocolate for up to 3 months.

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