I love vegan overnight oats – and they are perfect in the summer. Still, the hot summer weather also means that I can’t eat baked oats (they are hot, and keep my oven on for 50 minutes!).
But now summer is over, and baked oats made a great return in this morning’s breakfast. There is still nice fresh local strawberries available at this time, which is not the case in the winter. So what did I make? Strawberry baked oats, of course!
Warning: These are not oats with strawberries. They are strawberries with oats.
- 1/3 cup rolled oats
- 2/3 cup milk (I used almond milk)
- 1 cup sliced fresh strawberries
- 1 tsp chia seeds
- 2-3 dashes cinnamon
- 2 tsp unsweetened applesauce
- 1/2 tsp pure vanilla extract
Directions: Preheat oven to 400°F. Put all ingredients in a small baking dish and mix well. Bake for 40-50 minutes, until golden brown.
Nutrition facts: 312 calories, 63 calories from fat, 7 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 123 mg sodium, 52 g carbohydrates, 12 g fiber, 9 g sugar, 11 g protein – 0% Vitamin A, 163 % Vitamin C, 22% Calcium, 19% Iron
This was like eating only the filling of a strawberry pie. (Translation: delicious)
I really wanted to work out but I woke up with pain in my ribs! I decided it’ll have to wait for tomorrow. And still, I’ll walk to go to school .