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375 minutes
375 minutes
- 175g light spreadable cream cheese
- 250.00 ml plain Greek-style yoghurt
- 250.00 ml unsweetened almond milk
- 111.38 gm maple flavoured syrup
- 8.80 gm vanilla extract
- 150.00 gm traditional rolled oats
- 250g strawberries, hulled
- Combine cream cheese, yoghurt, and milk in a bowl until smooth. Mix in 1/4 cup of maple syrup and vanilla. Fold in oats.
- Set aside 4 small strawberries for later use. Proceed by finely chopping the rest of the strawberries and gently incorporating them into the oat mixture.
- Evenly distribute the oat mixture among 4 serving bowls or glasses that hold 1 cup each. Cover them and refrigerate overnight.
- Finely chop the reserved strawberries right before serving. Top the oats with the chopped strawberries and the remaining syrup.
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