Chocolate Covered Strawberry Blended Overnight Oats (Edit recipe)

This decadent breakfast tastes like a chocolate covered strawberry but is high in protein and a great way to satisfy your sweet tooth. If you don't like the texture of regular overnight oats or just want to switch it up, then this is your sign to try blending them! It turns out super smooth and creamy. Every bite is filled with fresh strawberry flavor, and a rich dark chocolate ganache tops it all off.

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	357
Fat:	16 g
Carbohydrates:	29 g
Protein:	27 g
Cholesterol:	0 g
Sodium:	166 mg
Fiber:	8 g
Sugars:	14 g
Calculated per serving.

by Chloe Martin

Serves: 2

Ingredients

2.5 cups Strawberries, plus more for serving
1 cup Rolled Oats
0.25 cup Vanilla Protein Powder
1 Tbsp Chia Seeds
0.5 cup Soy Milk, or milk of choice
0.5 cup Almond Milk Yogurt, or yogurt of choice
1 Tbsp Pure Maple Syrup, or sweetener of choice
1 tsp Vanilla Extract

For the Chocolate Ganache Topping

2 Tbsp Dark Chocolate Chips
1.5 Tbsp Soy Milk, or milk of choice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add 2 cups of the strawberries and all other ingredients to a blender and blend until completely smooth, 1-2 minutes.
Chop the remaining 1/2 cup strawberries and place some of them in the bottom of your serving jars or bowls.
Pour in the oats mixture. Refrigerate overnight or at least 4 hours.
In a small bowl, heat chocolate chips in the microwave in 30 second intervals, stirring between, until melted. Add soy milk and stir until smooth.
Spread melted chocolate mixture over the oats and place in the freezer for 15 minutes.
Top with more strawberries and other toppings like granola if desired and enjoy!

Notes

Store covered in the fridge for up to 5 days. If you want a hard chocolate shell instead of a smooth ganache, replace the soy milk in the chocolate topping with 1/2 tsp coconut oil and melt with the chocolate.