Strawberries and Cream Oats: the breakfast of champions, or at least, the breakfast that makes you feel like a champion! Imagine waking up to a bowl of creamy, dreamy oats, bursting with the fresh, sweet flavor of ripe strawberries. It’s not just breakfast; it’s a little slice of summer sunshine in a bowl, no matter the season.
While the exact origins of combining oats with fruit and cream are a bit hazy, the concept itself is rooted in simple, wholesome goodness. Oats have been a staple food for centuries, providing sustained energy and nourishment. The addition of creamy dairy and seasonal fruits like strawberries elevates this humble grain into something truly special. Think of it as a modern twist on the classic porridge, a dish enjoyed by cultures around the world for generations.
So, why do people adore Strawberries and Cream Oats? It’s the perfect marriage of textures and tastes. The creamy, comforting oats provide a warm and satisfying base, while the juicy strawberries offer a burst of sweetness and a delightful tang. It’s also incredibly convenient! Whether you’re looking for a quick weekday breakfast or a leisurely weekend brunch, this recipe comes together in minutes. Plus, its easily customizable to your dietary needs and preferences. Get ready to experience a breakfast that’s both delicious and nutritious you won’t be disappointed!
Ingredients:
- 1 cup rolled oats (not instant)
- 2 cups milk (dairy or non-dairy, I prefer almond milk)
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 cup maple syrup (or honey, agave, or your favorite sweetener)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup heavy cream (or coconut cream for a vegan option)
- Optional toppings: chia seeds, flax seeds, chopped nuts, extra strawberries
Cooking the Oats:
- In a medium saucepan, combine the rolled oats, milk, water, and salt. I like to use a heavy-bottomed saucepan to prevent sticking and burning.
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Make sure you’re stirring regularly, especially as it starts to heat up, to prevent the oats from sticking to the bottom of the pan.
- Once boiling, reduce the heat to low and simmer for about 5-7 minutes, or until the oats are cooked through and the mixture has thickened to your desired consistency. The cooking time may vary slightly depending on the type of oats you use and how thick you like your oatmeal. I prefer mine to be creamy and slightly thick, but not too gloppy.
- Stir in the maple syrup and vanilla extract. Give it a good stir to make sure everything is evenly distributed. Now is the time to taste and adjust the sweetness if needed. If you prefer a sweeter oatmeal, add a little more maple syrup. If you’re using honey, be sure to stir it in well so it doesn’t clump.
- Remove the saucepan from the heat and let it sit for a minute or two to cool slightly. This will also allow the oats to thicken up a bit more.
Preparing the Strawberries and Cream:
- While the oats are cooking, prepare the strawberries. Wash them thoroughly and hull them (remove the green tops). I find that using a small paring knife works best for hulling strawberries.
- Slice the strawberries into thin slices. You can slice them lengthwise or crosswise, depending on your preference. I like to slice them lengthwise for a more elegant presentation.
- In a separate bowl, whip the heavy cream until soft peaks form. You can use a whisk, an electric mixer, or even a stand mixer. If you’re using a whisk, be prepared for a bit of an arm workout! If you’re using an electric mixer, start on low speed and gradually increase the speed as the cream thickens. Be careful not to overwhip the cream, or it will turn into butter. If you’re using coconut cream, chill it in the refrigerator overnight and then scoop out the thick cream from the top of the can, leaving the watery liquid behind. Whip the coconut cream just like you would heavy cream.
- If you want to add a touch of sweetness to the whipped cream, you can add a tablespoon of powdered sugar or a teaspoon of vanilla extract while whipping. This is optional, but I think it adds a nice touch.
Assembling the Strawberries and Cream Oats:
- Divide the cooked oats into bowls. I usually get about two servings from this recipe, but it depends on how hungry you are!
- Top each bowl of oats with the sliced strawberries. Arrange them artfully on top of the oats for a beautiful presentation.
- Spoon a generous dollop of whipped cream on top of the strawberries. Don’t be shy! The more whipped cream, the better, in my opinion.
- If desired, sprinkle with your favorite toppings, such as chia seeds, flax seeds, chopped nuts, or extra strawberries. I love adding a sprinkle of chia seeds for a boost of omega-3 fatty acids.
- Serve immediately and enjoy! These Strawberries and Cream Oats are best enjoyed fresh, while the oats are still warm and the whipped cream is still fluffy.
Tips and Variations:
- Make it ahead: You can cook the oats ahead of time and store them in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat the oats in the microwave or on the stovetop. You can also prepare the strawberries and whipped cream ahead of time and store them separately in the refrigerator.
- Add protein: For a more filling and protein-packed breakfast, add a scoop of protein powder to the oats while they’re cooking. You can also add a handful of nuts or seeds to the oats.
- Use different fruits: Feel free to substitute the strawberries with other fruits, such as blueberries, raspberries, bananas, or peaches. The possibilities are endless!
- Make it vegan: To make this recipe vegan, use non-dairy milk, coconut cream, and maple syrup or agave nectar.
- Add spices: For a warm and comforting flavor, add a pinch of cinnamon, nutmeg, or ginger to the oats while they’re cooking.
- Sweetener Alternatives: If you don’t have maple syrup, you can use honey, agave nectar, brown sugar, or even a sugar substitute. Adjust the amount to your liking.
- Nut Butter Boost: A spoonful of peanut butter, almond butter, or cashew butter stirred into the oats adds healthy fats and protein, making it even more satisfying.
- Chocolate Indulgence: For a decadent treat, add a tablespoon of cocoa powder to the oats while they’re cooking and top with chocolate shavings.
- Overnight Oats Option: For a no-cook version, combine all the ingredients (except the whipped cream) in a jar or container and refrigerate overnight. In the morning, top with whipped cream and enjoy!
Detailed Notes on Ingredients:
- Rolled Oats: It’s important to use rolled oats (also known as old-fashioned oats) for this recipe. Instant oats will cook too quickly and become mushy. Steel-cut oats will take too long to cook. Rolled oats provide the perfect texture and consistency.
- Milk: You can use any type of milk you prefer, whether it’s dairy or non-dairy. I personally prefer almond milk because it’s low in calories and has a slightly nutty flavor. Other good options include oat milk, soy milk, and cashew milk. If you’re using dairy milk, whole milk will give you the creamiest results.
- Water: Adding water to the oats helps to prevent them from becoming too thick and sticky. It also helps to create a smoother and creamier texture.
- Salt: A pinch of salt enhances the flavor of the oats and balances the sweetness of the maple syrup.
- Maple Syrup: Maple syrup is my favorite sweetener for oatmeal because it has a rich and complex flavor. You can also use honey, agave nectar, or your favorite sugar substitute.
- Vanilla Extract: Vanilla extract adds a touch of warmth and sweetness to the oats.
- Strawberries: Fresh strawberries are the star of this recipe. Choose ripe, juicy strawberries for the best flavor. You can also use frozen strawberries, but be sure to thaw them completely before using.
- Heavy Cream: Heavy cream is what makes this recipe so decadent and delicious. You can also use coconut cream for a vegan option. Be sure to chill the coconut cream in the refrigerator overnight before whipping.
Troubleshooting:
- Oats are too thick: If your oats are too thick, add a little more milk or water until they reach your desired consistency.
- Oats are too thin: If your oats are too thin, continue to simmer them over low heat until they thicken up.
- Oats are sticking to the bottom of the pan: Be sure to stir the oats frequently, especially as they start to heat up. You can also use a non-stick saucepan to prevent sticking.
- Whipped cream is not thickening: Make sure your heavy cream is very cold before whipping. You can also chill your mixing bowl and whisk or beaters in the freezer for a few minutes before whipping.
- Whipped cream is overwhipped: If you overwhip your cream, it will turn into butter. Unfortunately, there’s no way to fix overwhipped cream. You’ll have to start over with fresh cream.
Serving Suggestions:
- Serve these Strawberries and Cream Oats for breakfast, brunch, or even dessert.
- They’re perfect for a special occasion, such as Valentine’s Day or Mother’s Day.
- They’re also a great way to start your day on a healthy and delicious note.
- Pair them with a cup of coffee or tea for a complete and satisfying meal.
- You can also pack them in a jar or container for
Conclusion:
And there you have it! This Strawberries and Cream Oats recipe is more than just a breakfast; it’s a delightful experience that will brighten your morning and set the tone for a fantastic day. I truly believe this is a must-try recipe for anyone looking for a quick, healthy, and utterly delicious way to start their day. The combination of creamy oats, sweet strawberries, and a touch of vanilla creates a symphony of flavors that will tantalize your taste buds.
But why is this recipe so special? It’s the simplicity, really. You don’t need to be a master chef to whip up a batch of these oats. The ingredients are readily available, and the instructions are straightforward. Plus, it’s incredibly versatile! You can easily customize it to suit your dietary needs and preferences.
Looking for serving suggestions? I love topping mine with a sprinkle of chopped almonds or walnuts for added crunch and healthy fats. A drizzle of honey or maple syrup can enhance the sweetness, especially if your strawberries aren’t quite as ripe. For a truly decadent treat, add a dollop of whipped cream or a scoop of vanilla ice cream (yes, even for breakfast I won’t judge!).
And speaking of variations, the possibilities are endless! If you’re not a fan of strawberries, feel free to substitute them with other berries like blueberries, raspberries, or blackberries. You could even try adding sliced bananas, peaches, or mangoes for a tropical twist. For a chocolatey indulgence, stir in a spoonful of cocoa powder or chocolate chips.
If you’re following a vegan diet, simply use plant-based milk and cream. Almond milk, soy milk, or oat milk all work beautifully. You can also use coconut cream or cashew cream for an extra creamy texture. And for those who are gluten-free, make sure to use certified gluten-free oats.
This Strawberries and Cream Oats recipe is also perfect for meal prepping. You can make a big batch on Sunday and enjoy it throughout the week. Just store it in airtight containers in the refrigerator. When you’re ready to eat, simply add a splash of milk and heat it up in the microwave or on the stovetop.
I’m so confident that you’ll love this recipe as much as I do. It’s the perfect balance of healthy and delicious, and it’s guaranteed to become a new favorite in your household.
So, what are you waiting for? Grab your ingredients and get cooking! I can’t wait to hear what you think. Please, please, please give this recipe a try.
Once you’ve made your own version of these delightful oats, I’d absolutely love to hear about your experience. Share your photos and comments on social media using [Your Hashtag Here]! Let me know what variations you tried and what you loved most about this recipe. Your feedback is invaluable, and it helps me create even better recipes for you in the future. I’m eager to see your creations and hear your stories. Happy cooking, and happy eating! I hope this becomes your go-to recipe for a quick and satisfying breakfast or snack.
Strawberries and Cream Oats: A Delicious & Healthy Breakfast Recipe
Creamy, comforting oatmeal topped with fresh strawberries and fluffy whipped cream. A delicious and satisfying breakfast or dessert!
Ingredients
- 1 cup rolled oats (not instant)
- 2 cups milk (dairy or non-dairy, almond milk preferred)
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 cup maple syrup (or honey, agave, or your favorite sweetener)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup heavy cream (or coconut cream for vegan option)
- Optional toppings: chia seeds, flax seeds, chopped nuts, extra strawberries
Instructions
- Cook the Oats: In a medium saucepan, combine rolled oats, milk, water, and salt. Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low and simmer for 5-7 minutes, or until oats are cooked through and thickened to your desired consistency, stirring regularly.
- Stir in maple syrup and vanilla extract. Taste and adjust sweetness if needed.
- Remove from heat and let sit for a minute or two to cool slightly.
- Prepare Strawberries and Cream: While oats are cooking, wash and hull strawberries. Slice into thin slices.
- In a separate bowl, whip heavy cream until soft peaks form. (For coconut cream, chill overnight, scoop out thick cream, and whip). Add powdered sugar or vanilla extract to whipped cream, if desired.
- Assemble: Divide cooked oats into bowls. Top with sliced strawberries and a generous dollop of whipped cream.
- Sprinkle with desired toppings (chia seeds, flax seeds, nuts, etc.).
- Serve immediately and enjoy!
Notes
- Make it ahead: Cook oats and store in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. Prepare strawberries and whipped cream ahead of time and store separately in the refrigerator.
- Add protein: Add a scoop of protein powder to the oats while they’re cooking. You can also add a handful of nuts or seeds to the oats.
- Use different fruits: Substitute the strawberries with other fruits, such as blueberries, raspberries, bananas, or peaches.
- Make it vegan: Use non-dairy milk, coconut cream, and maple syrup or agave nectar.
- Add spices: Add a pinch of cinnamon, nutmeg, or ginger to the oats while they’re cooking.
- Sweetener Alternatives: If you don’t have maple syrup, you can use honey, agave nectar, brown sugar, or even a sugar substitute. Adjust the amount to your liking.
- Nut Butter Boost: A spoonful of peanut butter, almond butter, or cashew butter stirred into the oats adds healthy fats and protein, making it even more satisfying.
- Chocolate Indulgence: For a decadent treat, add a tablespoon of cocoa powder to the oats while they’re cooking and top with chocolate shavings.
- Overnight Oats Option: For a no-cook version, combine all the ingredients (except the whipped cream) in a jar or container and refrigerate overnight. In the morning, top with whipped cream and enjoy!
- Oats are too thick: If your oats are too thick, add a little more milk or water until they reach your desired consistency.
- Oats are too thin: If your oats are too thin, continue to simmer them over low heat until they thicken up.
- Oats are sticking to the bottom of the pan: Be sure to stir the oats frequently, especially as they start to heat up. You can also use a non-stick saucepan to prevent sticking.
- Whipped cream is not thickening: Make sure your heavy cream is very cold before whipping. You can also chill your mixing bowl and whisk or beaters in the freezer for a few minutes before whipping.
- Whipped cream is overwhipped: If you overwhip your cream, it will turn into butter. Unfortunately, there’s no way to fix overwhipped cream. You’ll have to start over with fresh cream.
