Ingredients
1¾ cups old-fashioned rolled oats
1¼ cups whole milk
¾ cup whole-milk plain strained (Greek-style) yogurt, divided
6 teaspoons honey, divided
1 tablespoon ground flaxseed
2 teaspoons vanilla extract, divided
2 tablespoons heavy cream
2 cups chopped fresh strawberries (about 12 ounces)
Instructions
- In a large bowl, combine oats, milk, ½ cup yogurt, 4 teaspoons honey, flaxseed, and 1½ teaspoons vanilla. Stir well, cover, and refrigerate at least 8 hours until thickened.
- In a medium bowl, beat cream and the remaining ¼ cup yogurt with a mixer on medium-high until soft peaks form, 1–2 minutes. Add remaining 2 teaspoons honey and ½ teaspoon vanilla; beat briefly until combined.
- Mash strawberries lightly with a fork or masher until jammy.
- Spoon ¼ cup oat mixture into each of 4 jars. Add about ⅓ cup mashed strawberries, then another ¼ cup oat mixture. Finish each jar with 2 tablespoons whipped yogurt mixture.
- Cover and refrigerate until ready to serve.
Notes
- Best enjoyed within 4 days for freshness.
- Fresh strawberries give the best texture, but thawed frozen strawberries can be used.
- Flaxseed can be replaced with chia seeds.
- For a dairy-free version, use plant-based milk, yogurt, and coconut cream.
- Add toppings like granola, nuts, or chocolate chips for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 jar
- Calories: 245
- Sugar: 16g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg
