Roasted strawberry overnight oats
24 hr 25 min
Unsweetened skimmed oat drink
1 teaspoon(s), level
Toasted flaked almonds
1 tablespoon(s), level
1 zest(s) of 1
- The night before serving, roast the strawberries. Preheat the oven to 200°C, fan 180°C, gas mark 6, and line a baking tray with baking paper. Hull and halve 300g strawberries and toss with 1 tablespoon agave syrup and the zest of 1 lemon.
- Put on the prepared tray and roast for 20 minutes. Remove from the oven, transfer to a bowl and crush slightly. In a bowl, combine 120g porridge oats, 320ml skimmed oat milk and 1 teaspoon vanilla extract, then swirl through the roasted berries. Cover and chill in the fridge overnight.
- The next morning, loosen the oats with a splash of water, divide between bowls and top with 100g sliced strawberries and 20g toasted flaked almonds