Roasted strawberry and almond overnight oats
8 hr 25 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 lemon rind
1 tsp, finely grated
Dry rolled oats
1¼ cup(s), (115g)
1½ cup(s), (375ml)
Vanilla bean extract, alcohol free
20 g, toasted
- 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.
- In a separate bowl, combine oats, milk and vanilla, cover and refrigerate overnight.
- 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.