strawberries and cream oatmeal recipe
This Strawberries and Cream Oatmeal is a deliciously creamy breakfast treat that doesn't involve any dairy cream. Non-dairy milk is used along with diced strawberries cooked with oats, then topped with fresh berries-what a fruity taste explosion in every spoon. To give it that extra enriching feel, use almond milk, cashew milk, or even coconut milk, and enjoy the simplicity of an almond butter drizzle topped off with a sprinkle of hemp hearts for texture. Wholesome and well-rewarding ways to start off your day!
Equipment
- large bowl – to mix your oatmeal … and to serve it!
- measuring cups and spoons – to accurately measure ingredients.
Ingredients
- 4 cups Non-Dairy Milk*
- 10 oz (about 3 cups) Fresh or Frozen Strawberries, divided
- 2 cups Quick or Rolled Oats*
- 1 tsp Vanilla Extract
- 2 tbsp Maple Syrup, plus more to taste
- Pinch of Salt
Instructions
- Cut the tops off half of the strawberries and blend with non-dairy milk until smooth and creamy, about 15-20 seconds. Dice the remaining strawberries and set aside.
- In a large pot, combine the oats and strawberry "milk", vanilla extract, maple syrup, and a pinch of salt. Heat over medium until simmering. Once bubbling, stir in the diced strawberries, saving a few for topping. Simmer 5-10 minutes, until the oatmeal is to your desired consistency. Stir often for extra creaminess.
- Divide oatmeal into individual bowls. Serve with desired toppings. Store leftovers in the refrigerator for up to 5 days.
- LSI Words: strawberry blend, creamy consistency, nondairy milk, diced strawberries, simmer, vanilla extract, maple syrup, garnish.
Notes
I use a mix of 50:50 quick oats to rolled oats for a perfect balance between creaminess and heartiness. For freshness, fresh strawberries will do, but frozen ones will work too.