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Strawberry Lemon Overnight Oats

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.
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Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Servings: 4 oat cups
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Blender
  • 4 glass jars or containers for the oat cups

Method
 

Strawberry Puree
  1. Combine all ingredients in a saucepan and simmer for 15 minutes.
  2. Transfer to a blender and process until desired consistency.
  3. Store in refrigerator.
Lemon Cashew Cream
  1. Place cashews in a heat safe measuring cup and cover with hot water. Let sit 5 minutes then drain.
  2. Combine honey, hot water, lemon juice and zest in a separate measuring cup and stir until incorporated.
  3. Add drained cashews and honey mixture to a blender. Process until smooth.
  4. Store in refrigerator.
Oat Cup Assembly
  1. 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.
  2. Cover jar and let rest overnight in the refrigerator.
  3. Before serving, top each cup with 1 tbsp of lemon cashew cream, and any additional toppings.