Strawberry Lemon Creme Overnight Oats
Fresh strawberry puree, sweet lemon cashew cream, whole grain oats and fresh fruit! A wonderful meal prep breakfast or school lunch.
Equipment
- Blender
- 4 glass jars or containers for the oat cups
Ingredients
Homemade Strawberry Puree (yields approximately 4 cups)
- 8 cups whole strawberries (fresh or frozen), stems removed
- 1 lemon, juiced and zested
- 3/4 cup honey (use sweetener of choice if vegan)
Lemon Cashew Cream (yields approximately 2/3 cup)
- 1/2 cup cashews
- 1/3 cup honey
- 2 tbsp very hot water
- 1 lemon juiced and zested
Oat Cups (yields 4)
- 2 cups oats
- 2 tbsp chia seeds
- 2 2/3 cups non-dairy milk of choice (I l use oat milk).
- 1 1/3 cups strawberry puree (or substitute 8 tbsp of strawberry jam)
- 1/4 cup lemon cashew cream
Additional Toppings (optional)
- 1/4 cup shaved almonds
- 1 cup fresh, sliced strawberries
Instructions
Strawberry Puree
- Combine all ingredients in a saucepan and simmer for 15 minutes.
- Transfer to a blender and process until desired consistency.
- Store in refrigerator.
Lemon Cashew Cream
- Place cashews in a heat safe measuring cup and cover with hot water. Let sit 5 minutes then drain.
- Combine honey, hot water, lemon juice and zest in a separate measuring cup and stir until incorporated.
- Add drained cashews and honey mixture to a blender. Process until smooth.
- Store in refrigerator.
Oat Cup Assembly
- Place 1/2 cup of oats, 1 1/2 tsp chia seeds, 2/3 cup non-dairy milk, and 1/3 cup of strawberry puree into each cup. Stir well to combine.
- Cover jar and let rest overnight in the refrigerator.
- Before serving, top each cup with 1 tbsp of lemon cashew cream, and any additional toppings.