Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (gluten-free if preferred)
- 1/2 cup milk of choice (dairy, almond, or oat milk)
- 1/4 cup plain or vanilla Greek yogurt
- 1 teaspoon chia seeds
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh strawberries, diced
- 1 tablespoon graham cracker crumbs (for that “shortcake” finish)
- Optional: A dollop of whipped cream or extra sliced berries for topping
Instructions
- Step 1: Combine the Liquid Base In a mason jar or a small resealable container, whisk together the milk, Greek yogurt, maple syrup, and vanilla extract. Stir until the mixture is smooth and the yogurt is fully incorporated into the liquid. This ensures a creamy consistency in every bite.
- Step 2: Add the Dry Ingredients Add the rolled oats and chia seeds to the jar. Use a spoon to stir the mixture thoroughly, ensuring all the oats are submerged in the liquid. The chia seeds help thicken the oats, giving them a pudding-like texture that mimics the soft crumb of a shortcake.
- Step 3: Layer the Strawberries Gently fold in most of the diced strawberries. If you want a more intense strawberry flavor, lightly mash a few of the berries with a fork before adding them to release their natural juices into the oat mixture. Save a few pieces for topping later.
- Step 4: Chill and Set Seal the container tightly and place it in the refrigerator for at least 4 hours, though overnight is best. During this time, the oats will soften and absorb the flavors of the vanilla and strawberries.
- Step 5: Garnish and Serve Before serving, give the oats a quick stir. If the mixture is too thick, add a splash of milk. Sprinkle the graham cracker crumbs on top right before eating to maintain their crunch, and add your optional toppings like whipped cream or extra berries.
- Cook Time: 10 minutes