Sharon Stroud shares a recipe for strawberry shortcake overnight oatmeal. It's easy to make dish, and it is super easy and tastes like dessert!
12 fresh strawberries
2 cups rolled oats (I like the thick rolled oats)
1½ cups plain unsweetened coconut milk (or milk of your choice)
½ cup unsweetened Greek plain yogurt, plain yogurt, or plain vegan yogurt
¼ teaspoon vanilla extract, or more to taste
1 tablespoon Monkfruit sweetener, raw local honey, or real maple syrup, or more to taste
Chop the strawberries into small pieces. If you are using frozen strawberries defrost them before chopping.
Place the chopped strawberries in a large bowl and mix in the rest of the ingredients. Stir well and cover the bowl and place in the refrigerator overnight. The oats taste even better the 2nd day!
When you are ready to eat, remove from the oats from the refrigerator and top with your choice of toppings.
Optional toppings: fresh chopped strawberries, fresh blueberries, chopped pecans, shredded unsweetened coconut, etc.