Strawberry Shortcake Baked Oats with Cashew Protein Whip: A Healthy Start to Your Day

Kickstart your mornings with this delightful Strawberry Shortcake Baked Oats topped with a nutritious Cashew Protein Whip. This vegan, refined sugar-free, and oil-free recipe is not only a healthy breakfast option but also perfect for meal prep, saving you time on busy mornings.

Why You’ll Love This:

If you’re seeking a breakfast that’s both healthy and indulgent, this strawberry shortcake baked oats recipe is a dream come true. It combines the natural sweetness of strawberries and dates with the heartiness of oat flour and almond meal, all complemented by a creamy, protein-packed cashew whip.

Perfect Occasion:

Ideal for a nutritious breakfast, a post-workout snack, or a healthy dessert option. This dish is also great for meal prepping at the start of the week, ensuring you have a delicious and healthy option readily available.

Vanilla and Strawberry Baked Oats

Ingredients:

• 5-6 large strawberries, mashed
• 4 Medjool dates, soaked in hot water for 5 minutes, drained and mashed
• 2 cups oat flour (use gluten-free if desired)
• 1 cup almond meal
• 1 tsp vanilla extract
• 1 tsp baking powder
• 3/4 cup oat or soy milk (plus 1-2 tbsp if needed)
• A pinch of salt

Cashew Protein Whip

Ingredients:

• 1 cup vanilla coconut yogurt
• 2 scoops vanilla protein powder
• 1/2 cup cashews, soaked in hot water for 10 minutes and drained
• 2 tbsp rice malt syrup or your choice of liquid sweetener
• 1 tsp vanilla extract

Other Ingredients:

• 16 strawberries, halved
• 1 – 2 tsp cinnamon

Instructions:

1. Preheat oven to 175°C (347°F). Line a square baking tray.
2. Combine all cake ingredients. The mixture should be thick and sticky. Transfer to the baking tray and bake for 20 minutes, or until a skewer comes out clean. Cool completely and slice in half.
3. For the cashew protein cream, blend all ingredients until smooth in a food processor.
4. Layer half of the cake in a container, top with half the cashew protein cream and half of the strawberries. Repeat with the remaining halves. Refrigerate for 3 hours to set.
5. Garnish with cinnamon, slice, and serve. Store in the fridge for 4-5 days.

Enjoy this Strawberry Shortcake Baked Oats with Cashew Protein Whip, a wholesome and delicious way to start your day with a burst of flavor and energy!

(Note: Feel free to adjust the sweetness and toppings according to your taste preferences.)