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Description
A delicious no-cook breakfast recipe inspired by chocolate-covered strawberries, featuring rolled oats soaked overnight with fresh strawberries, Greek yogurt, and optional chocolate chips for a creamy, flavorful meal.
Ingredients
- 1 cup rolled oats
- 2 tablespoons chia seeds
- Pinch of salt
- 1 cup diced strawberries, plus more for topping
- ½ cup plain Greek yogurt
- 2 tablespoons maple syrup
- 1 cup milk (dairy or non-dairy)
- ¼ cup mini chocolate chips (optional, for mixing in or topping)
Instructions
- In a bowl, combine the rolled oats, chia seeds, and a pinch of salt.
- Lightly mash 1 cup of the diced strawberries with a fork or potato masher to release their juices. Add these strawberries and their juice to the oat mixture.
- Stir in the Greek yogurt, maple syrup, and milk until all ingredients are well combined. If using, fold in the mini chocolate chips now.
- Divide the mixture evenly into two mason jars or airtight containers. Refrigerate for at least 4 hours, or ideally overnight, allowing the oats to soften and flavors to meld.
- Before serving, top with additional diced fresh strawberries and a sprinkle of mini chocolate chips or a drizzle of melted chocolate, if desired. Enjoy chilled.
Notes
- This recipe can be made vegan by using non-dairy yogurt and milk alternatives.
- Store in the refrigerator for up to 3 days; stir before eating if separation occurs.
- Adjust maple syrup for sweetness preference.