Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 1 cup unsweetened almond milk (or milk of choice)
- 1 scoop (approx. 30g) vanilla whey or plant-based protein powder
- 1/4 cup non-fat plain Greek yogurt
- 1/2 cup fresh strawberries, hulled and diced
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon maple syrup or honey (optional)
- A pinch of sea salt
Instructions
- Step 1: Combine Oats and Liquid. In a small saucepan, combine the rolled oats, almond milk, and a pinch of salt. Place the pan over medium heat and bring the mixture to a gentle simmer. Salt is essential here as it enhances the sweetness of the berries and the vanilla.
- Step 2: Cook to Creamy Perfection. Reduce the heat to low and cook for about 5 to 7 minutes, stirring occasionally. You want the oats to absorb most of the liquid and become thick and creamy. If the mixture gets too thick, you can add a splash more milk.
- Step 3: Add Flavor and Sweetness. Once the oats are cooked, remove the saucepan from the heat. Stir in the vanilla extract and the maple syrup. This is the moment when the “shortcake” aroma really begins to develop.
- Step 4: Incorporate the Protein. Wait about 30 seconds for the oats to cool slightly, then stir in the vanilla protein powder and half of the Greek yogurt. Stirring protein powder into oats while they are boiling can sometimes cause clumping, so off-heat mixing is the secret to a smooth texture.
- Step 5: Fold in the Strawberries. Gently fold in most of the diced strawberries. The residual heat will soften the berries just enough to release their juices without making them mushy. Save a few strawberry pieces for the final topping.
- Cook Time: 15 minutes