Strawberry Shortcake Baked Oats with a Cashew Protein Whip

Strawberry Shortcake Baked Oats with a Cashew Protein Whip

This is the kind of cake you can eat for... breakfast! My strawberry shortcake baked oats are the perfect way to start your day with something delicious yet nourishing. The oats bake to a soft, comforting texture, while the fresh strawberries add a burst of sweetness. And to take it to the next level, I topped it off with a creamy cashew protein whip, giving it that extra indulgence plus added protein. It’s also a fantastic meal prep option, just bake it ahead of time and you’ve got a delicious, healthy breakfast ready to go all week. Being vegan, refined sugar-free, and oil-free, it is perfect for busy mornings when you want to enjoy something that feels like dessert but is actually a wholesome, satisfying meal!

Prep Time: 10

Cook Time: 20

Serves: 6

Ingredients:

Vanilla and Strawberry Baked Oats:

• 5 – 6 large strawberries, mashed
• 4 Medjool dates, soaked in hot water for 5 minutes, drained & mashed
• 2 cups oat flour, gf for gluten-free
• 1 cup almond meal
• 1 tsp vanilla extract
• 1 tsp baking powder
• 3/4 cup soy milk, plus 1-2 tbsp if needed
• pinch of salt

Cashew Protein Whip:

• 1 cup vanilla coconut yoghurt
• 2 scoops vanilla protein powder
• 1/2 cup cashews, soaked in hot water for 10 minutes and drained
• 2 tbsp rice malt syrup, or choice of liquid sweetener
• 1 tsp vanilla extract

Other Ingredients:

• 16 strawberries, halved
• 1 – 2 tsp cinnamon

Preparations:

1. Preheat the oven to 175°C and line a square baking tray.


2. Mix together all the ingredients for the cake. The mixture should be thick and on the stickier side. Transfer to the baking tray and bake in the oven for 20 minutes, or until a skewer comes out clean. Allow to cool completely and slice in half.


3. Place all the cashew protein cream ingredients into a food processor and process until smooth.


4. Place one half of the cake into the bottom of a container, top with half the cashew protein cream and half of the strawberries. Repeat for the other half of ingredients. Set in the fridge for 3 – 4 hours.


5. Garnish with cinnamon, slice and enjoy. For extra flavour. Store in the fridge for 4 – 5 days.

Watch the video: https://www.youtube.com/embed/ummnx1FFGAM

Source URL: https://chloeevegan.com/recipe/strawberry-shortcake-baked-oats-topped-with-a-cashew-protein-whip/

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