Strawberry Coconut Cream Oats

# The Ingredients You'll Need:

→ Oats Base

01 - 1 cup rolled oats

02 - 1 cup unsweetened coconut milk

03 - 2 tablespoons chia seeds

04 - 2 tablespoons maple syrup or honey

05 - ½ teaspoon vanilla extract

06 - Pinch of salt

→ Strawberry Layer

07 - 1 cup fresh strawberries, hulled and chopped

08 - 1 tablespoon lemon juice

09 - 1 tablespoon maple syrup or honey

→ Toppings

10 - ¼ cup coconut yogurt

11 - 2 tablespoons unsweetened shredded coconut

12 - Extra fresh strawberries, sliced

# Step-by-Step Instructions:

01 - In a medium bowl or jar, combine rolled oats, coconut milk, chia seeds, maple syrup, vanilla extract, and salt. Stir thoroughly until well incorporated.

02 - In a separate bowl, toss chopped strawberries with lemon juice and maple syrup. Gently mash with a fork to release natural juices.

03 - Divide oat mixture equally between two jars or glasses. Layer strawberry mixture over oats, then top with remaining oat mixture.

04 - Cover jars with lids and refrigerate for minimum 8 hours or until oats reach desired consistency.

05 - Stir gently to combine. Top each serving with coconut yogurt, shredded coconut, and fresh strawberry slices immediately before consumption.

# Additional Tips::

01 -

Zero cooking required, which means you can make this while half-asleep and still impress yourself.
The strawberry juice mingles with the coconut milk overnight, creating this perfectly balanced sweet-tart flavor that tastes way fancier than it is.
It's the kind of breakfast that actually keeps you full, thanks to those chia seeds doing their quiet magic.

02 -

Don't overmash your strawberries when you're preparing them, or you'll end up with something that looks more like jam and less like distinct berry bites throughout your breakfast.
The overnight soaking time is non-negotiable, I learned this the hard way when I tried eating one after just two hours and the oats were still crunchy and separated from the liquid.

03 -