- 1 1/2 cups French vanilla yogurt
- 1 cup fresh strawberries, sliced
- 2 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- pinch of salt
- 1 1/4 cup Hodgson Mill Gluten Free Thick Cut Rolled Oats
- 2 Tbsp. Hodgson Mill Flax Chia Blend
- 1/3 cup unsweetened coconut-almond milk, or regular milk
- chocolate syrup
- whipped coconut cream
- 1/2 cup coconut cream, chilled
- 1/4 tsp. vanilla extract
- 1 Tbsp. powdered sugar
Combine strawberries and sugar in a bowl and set aside for 10 to 15 minutes to macerate. Place the yogurt, macerated strawberries, vanilla, and salt into a food processor and blend until well combined and smooth. Set aside.
Combine oats, chia/flax blend and milk in a standard-size Mason jar and pour in the strawberry/yogurt mixture. Stir well, cover and refrigerate for six hours or overnight.
To serve, scoop out individual portions and top with chocolate syrup and whipped coconut cream if desired. (Warm oats in microwave if desired.) Leftovers can be stored in sealed jar in the refrigerator for up to five days.
Whipped Coconut Cream
Place coconut cream, vanilla and powdered sugar in a medium-size bowl and beat on high speed with an electric mixer until soft peaks form. Serve immediately, or store leftover whipped cream in an airtight container for up to five days.
Makes about 6-8 servings
Print this Recipe