Strawberry Shortcake Breakfast Bowl

This strawberry shortcake breakfast bowl has less than a dozen ingredients, requires only a few simple steps and is the perfect start for all your hot summer days!

Materials

Ingredients
overnight oats:
3/4 cup rolled oats ensure certified gf for gf eaters
1 1/2 Tbsp. chia seeds
1 ripe banana
1 cup plant based milk cashew milk
strawberry cream:
1/2 banana frozen (or sub steamed then frozen white sweet potato)
3/4 cup fresh strawberries or frozen
1/8 cup plant-based milk I used cashew milk
toppings optional:
2 Tbsp. ground flaxseed
2 tsp. hemp seed
2 Tbsp chopped walnuts

Instructions

Instructions
Night before:
Combine oats, chia seeds, banana, 1 cup milk and vanilla (if using) in a bowl. Mash well with a fork until completely combined. Cover and let mixture soak in refrigerator for at least 4 hours—preferably overnight.[br]
In the morning:
Place banana, strawberries and 1/8 cup milk in blender. Blend on high until desired texture is reached. (I enjoyed mine just smooth with a few small chunks of strawberries.) Add extra liquid as needed.
Divide the strawberry cream between two bowls.
Remove soaked overnight oats from refrigerator and divide between the bowls.
Sprinkle with your favorite toppings and enjoy immediately.
Leftovers will keep in refrigerator in airtight for up to 2 days.

Notes

Nutrition Information is a rough estimate of 1 out of 2 bowls with toppings

Nutrition