Strawberry Shortcake Baked Oats

Name: Strawberry Shortcake Baked Oats
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: American
Ingredients: - 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 Oat or Soy Milk (+ 1-2 tbsp if needed); - 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; - 16 Strawberries (Halved); - 1 - 2 Tsp Cinnamon

5 steps

Prep:25minCook:3h

This is the kind of cake that you eat for… Breakfast! This is my strawberry shortcake baked oats topped with a cashew protein whip. It’s vegan, refined sugar-free and oil-free and a great meal prep option to save time in the morning. 🍰

Updated at: Sun, 07 Jan 2024 20:52:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories399.1 kcal (20%)

Total Fat16.3 g (23%)

Carbs50.4 g (19%)

Sugars14.7 g (16%)

Protein14.9 g (30%)

Sodium110.9 mg (6%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 5

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