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:
- Preheat oven to 175°C (347°F). Line a square baking tray.
- 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.
- For the cashew protein cream, blend all ingredients until smooth in a food processor.
- 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.
- 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.)