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Roasted strawberry and almond overnight oats

Roasted strawberry and almond overnight oats

Total Time
8 hr 25 min
10 min
15 min
This make-ahead brekky of creamy oats with a ripple of juicy strawberries, roasted to bring out their natural sweetness, then topped with toasty nuts, is a delicious way to start your day!


Fresh strawberries

400 g

Caster sugar

1 tbs

Fresh lemon rind

1 tsp, finely grated

Rolled oats, dry

1¼ cup(s), (115g)

Skim milk

1½ cup(s), (375ml)

Vanilla bean extract, alcohol free

1 tsp

Flaked almonds

20 g, toasted


  1. The night before serving, preheat oven to 200°C. Line a baking tray with baking paper. Reserve 100 g strawberries in the fridge for serving. Cut remaining strawberries in half, toss with sugar and lemon zest in a bowl, then transfer to prepared tray. Bake for 15 minutes. Remove from oven, transfer to a bowl and crush lightly with a fork. Cool to room temperature. Cover and refrigerate overnight.
  2. In a separate bowl, combine oats, milk and vanilla, cover and refrigerate overnight.
  3. To serve the next morning, loosen oats by stirring through a little cold water. Slice reserved strawberries. Divide oats among 4 bowls and top with sliced strawberries and almonds.