Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk of choice (dairy, almond, or oat milk)
- 1/4 cup plain or vanilla Greek yogurt
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon pure vanilla extract
- 1/2 cup fresh strawberries, diced
- 1 tablespoon chia seeds (optional, for thickness)
- 1–2 graham crackers, crushed (for topping)
Instructions
- In a mason jar or a medium-sized bowl, combine the rolled oats, milk, Greek yogurt, maple syrup, and vanilla extract. If you are using chia seeds for extra fiber and thickness, stir them in at this stage as well.
- Gently fold in about two-thirds of your diced strawberries. Stirring them in now allows the berry juices to slightly seep into the oats, naturally sweetening the mixture as it sits overnight.
- Seal the jar with a lid or cover your bowl with plastic wrap. Place it in the refrigerator for at least 6 hours, though overnight (8 hours) is best to ensure the oats are fully softened and creamy.
- In the morning, give the oats a quick stir. If the mixture is too thick, add a splash of milk. Top with the remaining fresh strawberries and the crushed graham crackers just before serving to maintain the crunch of the “shortcake” element.
- Cook Time: 8 hours 10 minutes
- Diet: Vegetarian