I was originally inspired to create these Strawberry Shortcake Overnight Oat Pots for a friends little girl, who is somewhat of a fussy eater! I knew that being pink she would be enticed to eat them, but I also wanted them to  taste good too! Somewhat like dessert, but without adding any sugar or anything artificial either! Plus, being the health coach that I am, I knew I wanted them to be a well balanced and acceptable breakfast too. With equal parts protein to carbs and plenty of “fats” left to top them with your favorite nut butter- this was a great success!

And what can I say? After altering them to be dairy & gluten free to suit my style of eating…these Pretty Pink Pots are now my staple breakfast! Especially after I had to give up eggs- more about that HERE!

But don’t take my word for it… try them for yourself!

Print Recipe
Strawberry Shortcake Overnight Oats
1x RED + 1x YELLOW + 1x ORANGE + 2x TSP + 1x PURPLE
Prep Time 5 minutes
Passive Time 10 hours
Servings
pot
Ingredients
Prep Time 5 minutes
Passive Time 10 hours
Servings
pot
Ingredients
Instructions
  1. Place all ingredients in a glass jar and stir until well combined.
  2. Seal with a lid and place in the fridge overnight or for at least five hours
  3. Bring out of the fridge in the morning and stir. You’ll notice that the oats soak up a lot of the liquid so you may want to add a little more cashew milk or water.
  4. Top oat pots with additional chopped strawberries and your favorite nut butter and serve chilled.
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