Strawberry Shortcake Baked Oats Recipe | Samsung Food App
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...
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Cooking tools:
- Oven
- Square baking tray
- Skewer
- Food processor
- Mixing bowl
- Airtight container
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Cinnamon shaker
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)
- - 16 Strawberries (Halved)
- - 1 - 2 Tsp Cinnamon
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