Straw­berry oats

serves / 4 prep / 6 hours 15 min­utes

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In­gre­di­ents

175g light spread­able cream cheese

1 cup plain Greek-style yo­ghurt

1 cup unsweet­ened al­mond milk

⅓ cup maple flavoured syrup

2 tsp vanilla ex­tract

1 ½ cups tra­di­tional rolled oats

250g straw­ber­ries, hulled

1. Place cream cheese in a bowl. Grad­u­ally stir in yo­ghurt, then milk un­til smooth. Add ¼ cup maple syrup and vanilla. Stir to com­bine. Stir in oats.

2. Re­serve 4 small straw­ber­ries. Finely chop the re­main­ing straw­ber­ries and fold into oat mix­ture.

3. Di­vide oat mix­ture evenly among 4 x 1-cup-ca­pac­ity serv­ing bowls or glasses. Cover. Re­frig­er­ate overnight.

4. Just be­fore serv­ing, finely chop re­served straw­ber­ries. Serve oats topped with straw­ber­ries and re­main­ing syrup.

Recipe by Liz Macri,

Su­per Food Ideas Photo by Guy Bai­ley

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