Silky Strawberries & Cream Overnight Oats
A cosy, creamy breakfast that feels a bit like dessert but sets you up beautifully for the morning. I’m assuming a simple pantry-friendly version here, with sweet in-season Dutch strawberries doing most of the heavy lifting.
Ingredients
Method
- 01
Wash the strawberries under cold water, hull them, and finely chop 150 g, leaving 50 g for topping; they should smell sweet and look bright and juicy.
Tip · Cutting some strawberries small helps their juices flavour the oats overnight, so every spoonful tastes more fruity. - 02
Stir the oats, milk, yoghurt, honey, vanilla, and salt together in a bowl or container until no dry oats remain and the mixture looks loose but evenly creamy.
Tip · Mixing thoroughly now prevents dry patches later and helps the oats soften evenly in the fridge. - 03
Fold the 150 g chopped strawberries into the oat mixture until they are evenly dotted through and the mixture turns lightly pink in places.
Tip · Folding gently keeps the strawberry pieces intact, so you get little juicy bites rather than a mushy mix. - 04
Divide the mixture between 2 jars or containers and cover them; the surface should look level and slightly glossy with liquid just coating the oats.
Tip · Portioning before chilling makes breakfast grab-and-go and helps both servings set at the same rate. - 05
Chill the jars in the fridge at about 4°C (39°F) for 8-12 hours, until the oats are soft, thick, and spoonable with a cool, creamy texture.
Tip · This resting time lets the oats absorb the liquid, which is what gives overnight oats their pudding-like texture without any cooking. - 06
Top each jar with the remaining 50 g strawberries just before eating; the oats should smell creamy and fruity, and be thick but easy to stir.
Tip · Adding the final strawberries at the end keeps them fresh and bright, giving a nicer texture contrast.
