Strawberry Shortcake Overnight Oats

• 200 g Nonfat Greek yogurt (1 cup)
• 80 g Nonfat milk (⅓ cup)
• 25 g Vanilla whey protein powder (0.9 oz (about ¾ scoop))
• 3 g Vanilla extract (¾ tsp)
• 40 g dry Rolled oats (½ cup dry)
• 100 g raw Strawberries (3.5 oz raw)

You'll need: Bowl or jar with a lid, Whisk or fork, Cutting board and knife.

Method

1. Whisk the vanilla cream

   Whisk the yogurt, milk, whey and vanilla together in the bowl until smooth and no dry powder is left.

   Whisk the whey in a little at a time. Dumped in all at once, it clumps.

2. Add oats and berries, then chill

   Slice the strawberries. Stir in the oats and half the strawberries, mashing a few against the side of the bowl to color the cream. Cover and refrigerate for at least 6 hours, or overnight.

   Mash a few berries as you stir. They sweeten the oats and turn the cream pink.

3. Top with fresh strawberries

   Stir the oats, then top with the rest of the strawberries and eat cold.

   Keep the last strawberries fresh. Their bite against the soft oats is the shortcake effect.

Swaps

• Strawberries → RaspberriesMore tart and a little less sweet.
• Nonfat milk → Unsweetened almond milkSlightly fewer calories and about 3 g less protein.