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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!


  • 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
  • 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.


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


Serving: 0.5g | Sugar: 16g | Fiber: 12.3g | Calories: 414kcal | Saturated Fat: 1.3g | Fat: 11g | Protein: 11.5g | Carbohydrates: 69g